Fondue + You = Skewer . . . Dip . . .Yum

On Friday, I caught a quick glimpse of Nigella Lawson on the Today show. She featured a Fall fruit fondue recipe so delicious looking I had to try it! Seasonal fruit (apples and pears) served with a delectable caramel fondue make for a simple but stunning dessert. This unconventional caramel sauce is quick, easy, and doesn't require sugar chemistry knowledge or a candy thermometer!
All of the ingredients are kitchen staples except for the golden syrup. Since I was unable to find this common British product, I substituted a mixture of corn syrup and molasses.

Don't be disappointed if initially the cooked sugar and butter have a grainy consistency. Once the cream is added the caramel's texture will become smooth, rich, and sheeny. To try something new with fondue, read more.

Caramel Fondue With Fall Fruit

Caramel Fondue With Fall Fruit

Caramel Fondue With Fall Fruit


4 1/2 tablespoons light brown sugar
3 tablespoons sugar
1/2 cup corn syrup
1/4 cup molasses
3 tablespoons unsalted butter
3/4 cup heavy cream
Splash vanilla extract
3 apples cut into slices
3 pears cut into slices
1 banana, cut into slices, if desired
1 lemon


  1. Juice lemon over cut apples to prevent browning.
  2. Melt sugars and butter in a saucepan. Boil for approximately 5 minutes.
  3. Remove from heat. Stir in cream and vanilla.
  4. Place sauce in bowl or fondue set. Serve immediately with freshly cut fruit.

Serves 4.