Dulce de Leche Fondue
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- 1 cup sugar
- 2 cups heavy cream, heated
- 1/4 cup dark rum or 2 tsp. vanilla extract
- dash salt
1In medium pan, mix the sugar and 1/4 cup of water. Cook over medium low heat, stirring til sugar dissolves. Increase heat to medium and cook without stirring, swirling the pan and occasionally brushing down the sides with a wet pastry brush to remove any sugar crystals, til syrup turns a medium dark amber, about 3 minutes.
2Carefully pour in the warm cream, stirring til caramel is dissolved and smooth. The cram will bubble up. Stir in rum and salt. Increase heat to medium high and boil, stirring occasionally til caramel cream or dulce de Leche is smooth and thick enough to coat the back of a spoon, about 10 minutes.
3Carefully transfer to a ceramic or enameled cast iron fondue pot. Regulate the heat under the pot, if possible, so that the fondue remains warm, not hot.
Serves 6 to 8 or makes 2 cups.