• 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


    • 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



    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.


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

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com