Caramel Apple Fondue
Source of Recipe
I adapted from Cooking Light
Recipe Introduction
This is so good and easy! The kids loved it!
List of Ingredients
12 - 13 oz. of Kraft caramel bits
1/4 cup + 2 Tbs. apple juice (or cider)
1/4 cup half and half
1/4 tsp. ground cinnamon
a few gratings of fresh nutmeg
green and red apple slices and banana chunks
Recipe
Place caramel bits and juice or cider in a medium heavy saucepan over medium heat; cook 12 minutes or until candies melt, stirring frequently. Stir in half-and-half, cinnamon, and nutmeg. Reduce heat, and cook for 15 minutes, stirring occasionally. Pour into a fondue pot. Keep warm over low flame. Serve with apple wedges.
NOTES: Doubles easily. It gets nice and thick as it sits in the fondue pot for a while. And it's equally as good with banana chunks. Yum! Warms up nicely the next day also.
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Original recipe:
Caramel Apple Fondue
* 82 small soft caramel candies (about 1 1/2 pounds)
* 3/4 cup apple cider
* 1/2 cup half-and-half
* 1 tablespoon brandy (optional)
* Dash of ground nutmeg
* 2 whole cloves
* 1 (3-inch) cinnamon stick
* 9 Granny Smith apples, each cut into 8 wedges (about 4 1/2 pounds)
Place candies and cider in a medium heavy saucepan over medium heat; cook 12 minutes or until candies melt, stirring frequently. Stir in half-and-half and next 4 ingredients (half-and-half through cinnamon). Reduce heat, and cook for 15 minutes, stirring occasionally. Discard the cloves and cinnamon stick. Pour into a fondue pot. Keep warm over low flame. Serve with apple wedges.
Cooking Light, OCTOBER 2000
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