Article: Caramel breaks out of the mold in fondue pot

Caramel breaks out of the mold in fondue pot

Wednesday, October 29, 2003

Fondue is more of a grown-up sort of thing than is normally associated with caramel. But author Peggy Cullen shows in her new cookbook, "Caramel" (Chronicle Books, $19.95), that it can be grown- up fun.

Caramel Fondue

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 ...

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