Misc Desserts

CARAMEL FONDUE

  • 1 1/2 cups Sugar
  • 1/2 cup Water
  • 1/4 cup Corn syrup, light
  • 3/4 cup Whipping cream
  • 1 1/2 teaspoons Vanilla extract

    • Combine sugar, water and syrup in heavy saucepan.

    Heat until the sugar dissolves and turns amber in color. Use a wet pastry brush to wash the sides of the pan down.

    Immediately remove from heat and add cream......it will bubble up so be careful.

    Whisk until bubbles disappear and caramel is smooth. Add vanilla.

    Allow to cool for 30 minutes whisking occasionally.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!