If you're looking for an unforgettable ending to your fondue night, this is the recipe: a rich, golden caramel sauce. One quick dunk turns any of our suggested dippers into a delicious treat. Made from candies melted in the microwave, it can be ready to serve in a jiffy.
Pot Cleaning Tip: Once caramel hardens, cleaning the pot can be difficult. Here's a trick: add enough water to cover the candy residue, then bring it to a boil. Before the water cools, stir it to melt the candy and pour it out.
Ingredients
- 1 (14-ounce) package caramels
- 2/3 cup half-and-half
- 1 tablespoon butter
- 1 teaspoon vanilla extract
SUGGESTED DIPPERS
- Apple wedges
- Pear or peach wedges
- Orange sections
- Pound cake cubes
- Banana bread cubes
- Marshmallows
Instructions
- Combine the caramels, the half-and-half, and the butter in a 1-quart microwave-safe measuring cup or bowl. Microwave on high for 2 to 3 1/2 minutes to soften the candy (check the mixture after the first 2 minutes, and after that, at 30-second intervals). Remove the mixture from the microwave, then add the vanilla extract and stir until smooth.
- If you prefer preparing the sauce on the stovetop, heat the caramels, half-and-half, and butter together in the top of a double boiler set over simmering water until the candy melts. Stir until the mixture is smooth, then remove the pan from the heat and stir in the vanilla extract.
- Pour the mixture into a fondue pot and set the flame to keep it warm. Serves 6 to 8.