creme caramel fondue

The viscous confection of childhood matures into a gooey, satisfying fondue.

Creme Caramel Fondue

40 Caramel Candies, unwrapped
1/2 cup Heavy Cream
1 tbsp. Brandy
1 tsp. Vanilla
1 tbsp. Brown Sugar

In a heavy saucepan, combine the cream and caramel candies. Cook over medium-low heat, stirring (in a figure-eight pattern) until caramels are melted and mixture is bubbly. Add vanilla and brandy.

Pour mixture into a fondue pot and place over heating source. Sprinkle brown sugar on top.

Serve with sliced fruit, cookies, and marshmallows.

Serves 6 as a dessert, or 12 as part of a Fondue Dinner Party.

This recipe is modified from the Everything Fondue Party Book.

Fondue Recipes:
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* Blanc Bacchus Fondue
* Quattro Formaggio (4 Cheese) Fondue
* Lump Crab Rangoon Fondue **Party Favorite**
* Creme Caramel Fondue
* Ghirardelli Chocolate Fondue