Fondue seems to be a thing again – perhaps because it’s not only a dish but an event, bringing people closer together around the table and giving them something to do – fishing for hunks of bread swimming in cheese, or strawberries in chocolate… or marshmallows in warm toffee. Yup. Why should chocolate get all the attention? Swirling together some butter, sugar and cream couldn’t be easier – it’s inexpensive, and if you root through your cupboards, I’m betting 90% of the things you find would taste divine dipped in sticky toffee. (Try the cheese popcorn. Do it!) And if you’re not in the mood to have a small crowd over for fondue, you can keep a jar of it in the fridge to pour over ice cream or baked apples, or to dip into with a spoon when you’re aching for a little something sweet.
And because this rich caramel-toffee sauce will stay liquid on its own until you put it in the fridge, it’s perfect if you don’t actually own a fondue pot. Pour it into a thick glass jar or similar vessel that will hold the heat – warm it first by running under hot water, if you like – and serve with shortbread fingers, chunks of fruit, and cubes of pound cake or Rice Krispie square. (And seriously – white cheddar popcorn is divine.)