Caramel Fondue Recipes

Steps:

• 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.

Steps:

• Combine caramels, milk, and cream cheese in a large Dutch oven; cook over low heat, stirring constantly, until caramels melt and mixture is smooth.
• Add additional milk if mixture is too thick for dipping.
• Spoon into fondue pot or chafing dish.

Steps:

• In a heavy saucepan, combine 1/2 cup cream, sugar, corn syrup, butter and salt. Bring to a boil over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring constantly. Cool to 220°; stir in remaining cream. Bring to a boil. Remove from the heat; stir in vanilla., Transfer to a fondue pot and keep warm. Serve with pound cake and fruit.

Steps:

• Melt the chocolate in a double boiler or in a large bowl set over simmering water or in the microwave for a few minutes on HIGH (stirring every minute). Stir in the caramel sauce and milk until blended and smooth.
• Remove from the heat and transfer to a serving bowl. Arrange the fruit, cake, and other goodies around the chocolate mixture and start dunking!

Steps:

• Add the first 3 ingredients to a saucepan and bring it to a boil over medium heat. Cook the mixture until the sugar has dissolved, about 10 to 15 minutes.
• Lower the heat to a simmer and cook until the sugar mixture becomes an amber color, about 20 to 30 minutes. Remove from the heat and stir in the remaining ingredients. Bring the mixture back to a light simmer and cook for 5 minutes. Set aside and let cool for about 30 minutes.
• Serve in a fondue pot with dipping choices surrounding the pot so they can be easily dipped in the caramel.

Steps:

• In a heavy 3-qt. saucepan, combine the butter, brown sugar, milk, corn syrup and water; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 230° (thread stage), 8-10 minutes. Remove from the heat; stir in vanilla. , Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with apple slices.

Steps:

• Combine sugar and 2 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.
• Add warm cream to caramel. Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes. Add Cognac and cook 1 minute longer. Remove from heat. Add butter and stir until melted. (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.)
• Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over candle or canned heat burner. Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.

Steps:

• Place candies and cider in a medium heavy saucepan over medium heat; cook 12 minutes or until candies melt, stirring frequently. Stir in half-and-half and next 4 ingredients (half-and-half through cinnamon). Reduce heat, and cook for 15 minutes, stirring occasionally. Discard the cloves and cinnamon stick. Pour into a fondue pot. Keep warm over low flame. Serve with apple wedges.
• It is best to cut the apples wedges as you go so that they don't brown.

Steps:

• Remove plastic wrap from caramels.
• Slowly melt caramels with butter and milk in a small sauce pan over med. low heat, stirring often.
• Add a little more milk if it is too thick.
• When melted and mixed well, pour into a small fondue pot to keep warm.
• Serve with sliced fruit and tortilla chips.
• Stir occasionally and watch for scorching as it can become to hot near the heat source.
• ENJOY!