Two years ago my husband gave me a beautiful Swiss-made fondue pot as an anniversary gift. It’s now one of my most loved possessions because it sparked a full-blown obsession with all things fondue. My first foray involved bubbling up Emmental, Gruyere and a bit of white wine which was delicious to eat and entertaining to share. Soon after, dessert fondues became a regular after-dinner event, although we didn’t always have company to entertain.
Salted caramel is one of my all-time favorite fondues. It’s easy to bubble up on the stove-top and tastes good on everything! I like using a small cast iron pot to serve it in (ceramic is also a good choice) but f you don’t have a fondue pot, don’t distress! Use the saucepan you cooked it in, and present it to guests on a tray with a heat-proof trivet in the center. All that’s left to do is dip!
Speaking of dipping… Perhaps my favorite part of prepping a fondue party is gathering all kinds of bites and nibbles to dunk. Assorted fruit is always a good idea, but my ultimate favorite for caramel fondue is frozen cheesecake cut into squares. The combination of cold creamy cheesecake and hot salted caramel in one bite is so satisfying!
If you’ve ever made homemade caramel on the stove top, then you’ll recognize the steps in this recipe. The two are similar, but caramel fondue has more butter. Butter = better? Yes! Especially for salted caramel fondue! Its flavor is unequaled.
And now I’ll share my one trick for a pretty presentation: drizzle the caramel sauce with a spoonful of heavy cream and lightly swirl with a fork. This makes a gorgeous pattern on top and gives the caramel an extra creamy note. I do this every single time I make it!
Find this recipe and more on Go Bold With Butter!, the recipe site of the American Butter Institute in association with America’s Dairy Farmers.