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.
Photography: Anna Williams
Holiday Party Foods 2003, Special Issue Holiday 2003
- 2 cups sugar
- 1 cup heavy cream
- 1 vanilla bean, split lengthwise and seeds scraped
- Assorted accompaniments for dipping
- 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).
- 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.
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