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    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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