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Article: Caramel breaks out of the mold in fondue pot
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- October 29, 2003
CopyrightCopyright 2003 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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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 ...