Caramel Fondue

Two ingredients and a double boiler. Unwrap a bag of caramel candy squares, melt them with a third cup of water, and you’ve got a warm, silky dipping sauce that’s ready for a fondue pot.

The water thins the melted caramels to the right consistency for dipping. Without it, the caramel stays too thick and pulls your dippers right off the fork. Stir frequently while melting so the caramels don’t scorch on the bottom, and add a dash of salt to sharpen the butterscotch flavor.

Tart apple chunks are the classic pairing and the best one. The crisp, sour bite of a Granny Smith against warm, sweet caramel is a combination that just works. Marshmallows, banana slices, and strawberries all make good dippers too. Rolling each piece in chopped nuts after dipping adds crunch and keeps your fingers from sticking to everything.

Kitchen Tips

• Use a double boiler, not direct heat; caramel scorches fast and burned sugar is bitter and impossible to fix
• Keep the fondue pot on its lowest setting; too hot and the caramel thickens as the water evaporates
• If the caramel gets too thick during serving, stir in a tablespoon of warm water to loosen it back up
• Slice apples right before serving and toss with a squeeze of lemon to prevent browning

Variations

• Salted caramel: Add ½ teaspoon of flaky sea salt to the melted caramel for a sweet-salty dip
• Chocolate swirl: Melt a few squares of dark chocolate separately and drizzle into the caramel for a marbled fondue
• Cream instead of water: Replace the water with heavy cream for a richer, smoother caramel sauce