Caramel Fondue Recipe (2024)

FAQs

What is the trick to fondue? ›

"The key with fondue is to keep the temperature very low once you start adding the cheese." In the double boiler, the heat was gentle enough that even with prolonged exposure, the fondue never got hot enough to break.

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

In terms of appearance, spoiled caramel will appear lumpy or hard. The liquids and solids may have separated, creating a watery film. A significant color change is also a good indicator that your sauce has gone bad. If the sight test checks out, give your caramel sauce a sniff.

By adding wine, you're also adding quite a bit of water. Adding water increasing the overall moisture content and helps dilute the protein, leading to a smoother Fondue.

Fondue rules

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

Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate. Never cut in line when it's not your turn to dip.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

To help prevent the caramel from crystallizing, you can add an acid to the sugar before you begin: add about half a tablespoon of lemon juice to each cup of sugar and mix it with your hands; it should be the consistency of wet sand. Heat the sugar over medium-high heat until it melts.

It is not recommended to use expired caramel as it can lead to food poisoning or other health risks. It's best to err on the side of caution and discard any caramel that has passed its expiration date.

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.

Is broth or oil better for fondue? ›

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.

If it is too thin, decrease your heat slightly and add more shredded cheese tossed with cornstarch to your mixture. Avoid adding water to thin your fondue since it changes the consistancy.

When making cheese fondue, always use a thickener. Cheese should be shredded and tossed with flour or cornstarch to aid in thickening and to improve the viscosity of the fondue. A good rule of thumb is to use one tablespoon of flour or cornstarch per pound of cheese.

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.

It can use any type of oil: peanut, vegetable, canola, olive. You will need to get oil at 375F (just below boiling) to cook meats and vegetables that you will use. Broth fondue is also called Chinese fondue. It uses beef broth or any other type (to taste) and food cooks into the broth, giving it lots of flavor.

If a fondue is starting to separate then adding cornflour (cornstarch) mixed with a little cold water usually brings it back together again as the cornflour binds moisture to the cheese solids.