Sticky Toffee Fondue
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.)
Sticky Toffee Fondue
AuthorJulie
In a small pot, combine the brown sugar, butter, syrup and salt over medium heat and bring to a boil, stirring often to dissolve the sugar. Boil for a few minutes, swirling the pot occasionally.
Remove from the heat and whisk in the cream. Return to the heat and bring to a simmer again, whisking often. Boil for another few minutes, then remove from heat and cool to warm (you don’t want to serve molten toffee) or cool completely and refrigerate until you need it. Makes about 1 1/2 cups.
Ingredients
Directions
In a small pot, combine the brown sugar, butter, syrup and salt over medium heat and bring to a boil, stirring often to dissolve the sugar. Boil for a few minutes, swirling the pot occasionally.
Remove from the heat and whisk in the cream. Return to the heat and bring to a simmer again, whisking often. Boil for another few minutes, then remove from heat and cool to warm (you don’t want to serve molten toffee) or cool completely and refrigerate until you need it. Makes about 1 1/2 cups.
chocolate fondue is a nye tradition for my family, but i’ll have to suggest this one for this year! i love toffee, and my dad is a big bananas foster fan, so i have a feeling this is a shoo-in (: