Caramel Fondue Recipe (2024)

FAQs

How to thicken caramel fondue? ›

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

Strain the Sauce: If your caramel sauce still turns out grainy or with a few candy-like chunks despite your best efforts, strain it through a fine-mesh sieve to remove any remaining sugar crystals and achieve a smoother consistency.

By using your chocolate fountain, you'll be able to keep your caramel at the right temperature and consistency while actually enjoying your party.

Fruit: Strawberries, bananas, oranges, kiwi, pineapple, raspberries, blueberries, apple slices, cherries, grapes, and dried fruit like apricots. Pastries: Waffles, pancakes, churros, doughnuts, croissants, and marshmallows. Biscuits and Cookies: Shortbread, digestives, gingerbread, and ladyfingers.

To make a perfect easy caramel every-time, simply add one or two drops of vinegar and just enough water to wet the sugar. The idea is to lower the PH. you can also use a small pinch of citric acid or cream of tartar if you have.

For my filling, I simply swap the condensed milk for tinned carnation caramel (a.k.a. dulce de leche) instead. This tinned caramel is actually made from sweetened condensed milk so it's essentially the same thing but it's pre-caramelised for you!

The key to getting it right is to use soft caramels as opposed to hard. You must also add some sort of liquid, such as milk or cream, to prevent the caramels from drying out. Knowing these tricks will help you to melt caramels with ease.

Once you make caramel, it will harden as it cools, and you'll have to heat it up again to use it. However, if you want to turn it into a more spoonable sauce, you add other ingredients like butter or cream to the melted caramel.

It's a small little fountain that works great as long as you follow instructions. We used the Hershey's chocolate syrup in a bottle and my kid loved it. There's a variety of those Hershey's syrups so you can use them all as long as they are not the ones that you use in ice cream that turn hard.

EASY soft caramels with just 4 ingredients. You can whip these up in about 15 minutes with NO candy thermometer and they literally melt in your mouth!

What's the best melting chocolate for a chocolate fountain? ›

The best chocolate for a chocolate fountain is couverture chocolate. Couverture chocolate contains a higher percentage of cocoa butter than regular chocolate, which makes it ideal for melting and achieving the smooth, flowing consistency required for a chocolate fountain.

Never double dip unless you ask first. Never dip with your fingers. Those pots are hot! Never lick the fondue pot, no matter how tempting.

Some people love 100% chocolate, others add cream or liqueur to sweeten and flavour the taste. In this case, prevent the chocolate from seizing by using a minimum of 60 ml (1/4 cup) of 15% or 35% cream for every 100 g (3 1/2 oz) of dark chocolate.

If the fondue is too thin, and you have leftover shredded cheese, stir in about one cup. Or, dissolve 1 tablespoon of cornstarch in 1 tablespoon of the cooking liquid and gradually stir in enough of the mixture into the simmering fondue for it to reach the desired consistency.

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

Melt 200g of butter in the microwave (in a large microwavable bowl) for 2-3 minutes, then add the condensed milk and golden syrup. Whisk the mixture well until the butter is thoroughly incorporated. Heat for 6-7 minutes until it is boiling, stirring thoroughly every minute.

Caramel is a deliciously sweet sauce that can turn up the volume on any dessert it's added to. But if you're hoping to drizzle caramel over vanilla ice cream or getting ready to dip apples for a fall celebration, you need a sauce that's not too thick. To thin caramel, just add some cream or water over heat.