Creamy caramel and cognac dip for a decadent fondue experience.
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Nutrition per Serving
Ingredients
Estimated total cost: €4.95 · €1.24/serving
- 1/2 cup sugarEst. price €0.15–€0.30
- 2 tablespoons waterEst. price €0.00–€0.01
- 1 1/3 cups warm whipping creamEst. price €1.20–€2.50
- 2 tablespoons CognacEst. price €1.50–€3.00
- 1 tablespoon unsalted butterEst. price €0.10–€0.25
- Fresh strawberries, thinly sliced apples or pears, sliced bananas, fresh tangerine segments and sliced star fruitEst. price €2.00–€5.00
Steps
- 1In a heavy medium saucepan, mix together sugar and 2 tablespoons of water. Stir the mixture over low heat until the sugar completely dissolves. Increase the heat and allow it to boil without stirring until it turns into a deep amber color. Occasionally brush down the sides of the pan with a wet pastry brush and swirl the pan gently, this should take around 3 minutes.
- 2Combine the warm cream with the caramel in a saucepan. Stir the mixture over medium-high heat until it becomes a smooth sauce and reduces to 1 1/4 cups, which should take around 5 minutes. Introduce the Cognac and continue cooking for an additional minute. Take the saucepan off the heat source and incorporate the butter, stirring until fully melted. If preparing in advance, cover and refrigerate for up to 8 hours. Reheat gently over medium-low heat prior to serving.
Cultural note
Fondue originated in Switzerland and is a popular communal dish enjoyed during social gatherings. Adding cognac to the fondue gives it a sophisticated twist and enhances the overall flavor profile.
Seasonal note
This Caramel Cognac Fondue Dip is perfect for winter gatherings and holiday parties when strawberries, apples, pears, and tangerines are in season.
Health note
While this dip is a decadent treat, it is high in calories, fat, and sugar, making it a rich indulgence best enjoyed in moderation. The Vitamin A and C from the fruit provide some nutritional value.
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