Caramel Fondue For Four Recipes

CARAMEL FONDUE

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.

CHOCOLATE CARAMEL FONDUE

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!

CARAMEL FONDUE

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.

CARAMEL FONDUE WITH FRESH FRUIT

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.

CARAMEL FONDUE

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.

CARAMEL-COFFEE FONDUE

Steps:

• In 2-quart nonstick saucepan, heat water over high heat until hot. Dissolve coffee crystals in water.
• Add milk, caramels and pecans to coffee. Heat over medium-low heat, stirring frequently, until caramels are melted and mixture is hot. Pour mixture into fondue pot and keep warm.
• Arrange apples, pineapple and cake on serving plate. Use skewers or fondue forks to dip into fondue.

CREAMY CHOCOLATE CARAMEL FONDUE

Steps:

• Microwave caramels and half-and-half in microwaveable bowl on HIGH 2 min.; stir. Continue microwaving until caramels are completely melted and mixture is well blended, stirring every 20 sec.
• Add chocolate; stir until completely melted.

WHITE CHOCOLATE & CARAMEL FONDUE RECIPE - (4.4/5)

Steps:

• Combine the sugar, corn syrup, and water in a medium saucepan and cook over low heat, stirring occasionally, until the sugar dissolves, about 10 minutes. Increase the heat to medium-high and simmer, brushing down the sides of the saucepan occasionally with a wet brush, until the syrup starts to turn golden. Gently swirl the pan and continue to simmer until a deep, amber-colored caramel forms, about 40 minutes total from the time you started. Remove the saucepan from heat and set aside. Meanwhile, bring the heavy cream to a simmer in another small saucepan. Add the white chocolate and stir until melted. Slowly add the heavy cream mixture and the butter to the caramel and stir until the butter is fully melted. Return the saucepan to the heat and bring to a low simmer. Remove pan from the heat again and then stir in the vanilla and the white chocolate liqueur. Serve immediately with your favorite dippers.

CARAMEL CHOCOLATE FONDUE

Steps:

• In a heavy saucepan, melt caramels with cream over low heat, stirring frequently until smooth. Remove from the heat. Stir in extract. , Keep warm. Dip cake and fruit into fondue, then into nut topping.

CARAMEL FONDUE FOR FOUR

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!