advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Caramel Fondue

Let the caramel cool a bit before serving -- but not too much. Keep the fondue warm in a double boiler 10 to 30 minutes before you serve it. Dessert fondues are delectable with basic partners, including cookies, berries, marshmallows, and candied ginger.

  • Servings: 12
Caramel Fondue

Photography: Anna Williams

Source: Holiday Party Foods 2003, Special Issue Holiday 2003

Ingredients

  • 2 cups sugar
  • 1 cup heavy cream
  • 1 vanilla bean, split lengthwise and seeds scraped
  • Assorted accompaniments for dipping

Directions

  1. In a saucepan, combine sugar and 1/4 cup water. Cook over medium-low heat, stirring with a wooden spoon, until sugar has dissolved. Cover; bring mixture to a boil. Keep covered, about 1 minute, to let condensation wash down inside of pan to prevent crystals from forming (or wash down sides of pan with a wet pastry brush).

  2. Raise heat to medium-high. Without stirring, cook, swirling pan, until mixture turns a medium to dark amber. At arm's length, carefully add cream (it will spatter). Add vanilla-bean seeds to pan, and whisk to combine. Transfer to a fondue pot, and set over a warming candle. Serve immediately with assorted accompaniments, as desired.

Reviews (1)

  • kiltfire 29 Feb, 2008

    This recipe is interesting.

Related Topics