Butterscotch Fondue
Submitted by kreole
Rich butterscotch fondue made with demerara sugar, golden syrup, evaporated milk, and chopped peanuts. Serve warm with sliced apples, pears, bananas, and popcorn for dipping.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minFondue night just got a serious upgrade.
This butterscotch version bubbles together demerara sugar, golden syrup, and butter into a deep caramel base, then gets loosened with evaporated milk and thickened with a touch of cornstarch.
Chopped peanuts stir right in for a salty crunch that keeps you coming back for one more dip.
Set it in a fondue pot over a low flame and surround it with sliced apples, pears, bananas, and even popcorn for dunking.
It’s the kind of communal dessert that turns any gathering into a proper party.
Chef Tips
- Demerara sugar gives a deeper, more complex caramel flavor than regular brown sugar, so it’s worth seeking out
- Stir the cornstarch slurry in gradually and keep stirring until the sauce thickens so you don’t get lumps
- Keep the fondue pot flame low; too much heat will scorch the sauce and turn it bitter
- Firm fruits like apples and pears hold up best on fondue forks; bananas work better on short skewers
Ingredients
Directions
Put butter, sugar and golden syrup into a saucepan, and heat gently until mixture begins to bubble, stirring occasionally.
Allow to boil for 1 minute.
Stir in evaporated milk and cook for 3 to 4 minutes until sauce is hot and bubbling, then add chopped nuts.
In a small bowl, blend cornflour smoothly with 2 tablespoons water.
Add mixture to sauce in pan and heat until thickened, stirring.
Pour into a fondue pot and place over a burner to keep warm.
Serve with pieces of apple, pear and popcorn.
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