Caramel Cognac Fondue Food

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CARAMEL-COGNAC FONDUE



Caramel-Cognac Fondue image

Categories     Condiment/Spread     Sauce     Milk/Cream     Dairy     Fruit     Dessert     Valentine's Day     Cognac/Armagnac     Anniversary     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 6

1/2 cup sugar
2 tablespoons water
1 1/3 cups warm whipping cream
2 tablespoons Cognac
1 tablespoon unsalted butter
Fresh strawberries, thinly sliced apples or pears, sliced bananas, fresh tangerine segments and sliced star fruit

Steps:

  • Combine sugar and 2 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.
  • Add warm cream to caramel. Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes. Add Cognac and cook 1 minute longer. Remove from heat. Add butter and stir until melted. (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.)
  • Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over candle or canned heat burner. Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.

TOBLERONE DARK CHOCOLATE HONEY-ALMOND FONDUE



Toblerone Dark Chocolate Honey-Almond Fondue image

Make and share this Toblerone Dark Chocolate Honey-Almond Fondue recipe from Food.com.

Provided by Mimi Bobeck

Categories     Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 tablespoons whipping cream
3 tablespoons honey
7 ounces toblerone bittersweet chocolate (2 3.52-ounce bars) or 7 ounces semisweet chocolate, chopped
1 tablespoon kirsch (clear cherry brandy)
1/4 teaspoon almond extract
fresh fruit (such as whole strawberries, 1-inch-thick slices peeled banana, peeled pear wedges and orange segment)

Steps:

  • Bring cream and honey to simmer in heavy medium saucepan.
  • Add chocolate; whisk until melted.
  • Remove from heat.
  • Whisk in kirsch and extract.
  • Pour fondue into bowl; place on platter.
  • Surround with fruit.
  • Serve with skewers.

CARAMEL FONDUE



Caramel Fondue image

My brothers can't get enough of this caramel dip. We gather around the table, dipping pieces of pound cake and fruit until the fondue pot is clean! -Leora Miller, Milford, Indiana

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-3/4 cups.

Number Of Ingredients 7

1 cup heavy whipping cream, divided
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Pound cake and assorted fresh fruit, cut into pieces

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.

Nutrition Facts : Calories 162 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 96mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein.

CARAMEL FONDUE



Caramel Fondue image

Make and share this Caramel Fondue recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 15m

Yield 4 cups

Number Of Ingredients 3

3 (14 ounce) bags caramels, unwrapped
1/3 cup milk (or more if needed)
8 ounces soft cream cheese

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.

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