- Course: Dessert
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 1 Time
Can be made ahead of time.
1. In a large heavy-bottomed skillet over medium heat, melt sugar for 5 to 10 minutes, stirring occasionally at first, then constantly, until sugar is completely liquefied and browned.
2. Meanwhile, in a small bowl, whisk together cornstarch and rum.
3. In the top of a double boiler over hot (not boiling) water, combine milk, egg yolks and cornstarch mixture. Cook, stirring constantly, for 3 to 5 minutes or until smooth.
4. When sugar has caramelized, remove skillet from heat. Carefully stir in boiling water. (Mixture will bubble and spatter.) Immediately pour caramel into warm milk mixture in top of double boiler. Caramel will solidify again, but keep stirring over low heat for about 20 minutes until melted.
5. Remove double boiler from heat; stir in vanilla. Transfer immediately to dessert fondue pot over candle flame.
6. Spear a piece of fruit or cake with fondue fork and dip in fondue.
Ladyfingers, chocolate cupcake pieces, apple wedges, nectarine wedges, marshmallows.
Use a skillet instead of a saucepan to melt the sugar; its cooking surface is larger.
Prepare to end of end of Step 3. Cool, then refrigerate. Reheat in microwave on Low until heated (about 1 to 2 minutes) or over low heat in saucepan on stove. Stir, add vanilla and transfer to fondue pot.
Cut up fruit and other dippers. Sprinkle lemon juice on apple wedges.
Nutritional information is based on 6 servings.