Salted caramel fondue

Salted caramel fondue

Perfect for a Valentine’s dinner for two.

Recipe and styling by Sarah Dall

Assisted by Claire Ferrandi

Photographs by Dawie Verwey

Salted caramel fondue

Serves: 4
Cooking Time: 20 mins

Ingredients

  • 100ml golden syrup
  • 75g butter
  • 75g demerara sugar
  • 75g castor sugar
  • 125ml (½ cup) fresh cream
  • 10ml (2 tsp) Maldon sea salt
  • 1 x 425g tin baby apples

Instructions

1

Place the syrup, butter and sugars in a small pot and bring to a boil. Remove from heat and stir in the cream and salt. Return to heat and simmer, 2 – 3 minutes.

2

Pour into a bowl and serve with baby apples for dipping.

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