Caramel Fondue Recipe (2024)

FAQs

How to thicken caramel fondue? ›

The most efficient way to thicken a dessert sauce is by simmering it on the stove, so the sauce cooks down. Alternately, you can make a thicker caramel sauce by changing the amount of milk or sugar in the recipe, or by substituting cream for the milk.

The cornstarch is yet more insurance to keep the fondue from breaking, coating the proteins and fat and preventing them from coalescing. Some recipes call for a flour-based roux, but I found cornstarch to work very well, producing a fondue without any starchiness.

The shelf life of caramel varies depending on several factors, including its ingredients, how it's stored, and whether it's homemade or commercially produced. Homemade caramel typically lasts about 2 weeks when stored in an airtight container at room temperature.

Melting Wafers

All you need to do is melt them, add to your fondue pot, and you're good to go.

2. Too short of a cooling time: Caramel sauce thickens significantly as it cools, so let the caramel cool for the appropriate time to achieve the right thickness. If the sauce is still too thin after cooling completely, place it back on the stovetop and reheat it on low heat for a few additional minutes.

When making fondue, the first thing to consider is what type of ingredients you want to use; if you are a vegetarian, you may prefer the oil. The oil is also a healthier option because it contains no fat or calories. However, if you like meat and cheese, the broth is better because it has more flavors.

The secret ingredient

However, another key ingredient is a thickener like cornstarch or flour. You toss it with your grated cheese first, coating the fat and protein of the cheese, which stabilizes the sauce and ensures it won't clump when melting.

The cornstarch protects the proteins and the fat in the cheese from breaking down and becoming clumpy and lumpy. Some recipes use flour, but I think that changes the taste of the fondue, making it more starchy. That being said, if you don't have cornstarch you can substitute flour.

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result? Gross, grainy caramel that is unusable in most recipes.

Why does my homemade caramel taste bad? ›

You're Not Watching the Pot and the Syrup Got Too Dark

Caramel isn't one of those things you can set and forget—once the sugar starts to brown, the caramelization process happens quickly. If you're not careful, the sugar can burn and take on a bitter, unpleasant taste.

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

The best cheeses for this fondue are Gruyère, Emmentaler, and sharp Cheddar. We tried a couple of different combinations and this recipe was our favorite. The Gruyère gives it a sweet and nutty flavor, the sharp Cheddar makes it tangy, and the Emmentaler blends it all together.

If the fondue is too thin, and you have leftover shredded cheese, stir in about one cup. Or, dissolve 1 tablespoon of cornstarch in 1 tablespoon of the cooking liquid and gradually stir in enough of the mixture into the simmering fondue for it to reach the desired consistency.

Reheat low and slow: If your caramel sauce has seized up with the butter/cream additions or still has crystalized sugar at the end of making it, place it on the saucepan on low heat for a good 15-20 minutes. This usually clears up most of my issues and results in a melted, smooth sauce.

A medium heat is usually about the correct level to melt the cheese without burning it, but if you have been heating the fondue for a while and it is still quite runny then try raising the heat a little. The cheese should be shredded, grated or cubed into fairly small even-sized pieces so that they melt evenly.

To thin caramel, just add some cream or water over heat. Melt caramel loaves in the oven. You can also add corn syrup or lemon juice to caramel sauces to prevent them from crystallizing.