Post by chief_cook2 on Mar 15, 2004 14:12:34 GMT -6
1 1/2 cups sugar 1/2 cup water 1/4 cup light corn syrup 3/4 cup whipping cream 1 1/2 teaspoons pure vanilla extract Fresh lemon juice for drizzling Chunks, slices or thick wedges of bananas, pineapple, peaches, pears, apricots and/or apples 1/2 cup finely chopped nuts 1/2 cup grated chocolate Toasted coconut for topping (optional)
In heavy 2- or 3-quart saucepan, stir sugar, water and corn syrup together. Using wet pastry brush, wash down sides of pan. Bring to boil over medium-high heat and cook, undisturbed, until sugar starts to color around edges. Gently swirl pan to even out color and continue cooking until it turns light amber. Immediately remove pan from heat. At arm's length, gradually stir in whipping cream; it will bubble up. Stir until caramel is smooth. When bubbles subside, stir in vanilla. Set aside to cool and thicken at least 30 minutes, whisking occasionally. Meanwhile, drizzle a little lemon juice over fruit to prevent from browning. Set bowl on platter and arrange fruit around it. If including coconut or other toppings, place to the side in small bowls. Whisk caramel with a few quick strokes and pour into bowl of fondue pot. Use bamboo skewers or fondue forks to dip fruit. Makes 2 1/2 cups.