Caramel Fondue


1 cup sugar
4 tablespoons water
2-1/2 cups whipping cream (room temperature)
4 tablespoons Cognac 
2 tablespoons unsalted butter

Assorted fresh fruits (bananas, raspberries, tangerines, pears, strawberries, apples etc.)

Angel cake cubes (4 to 6 cups)

Note: Caramel Fondue can be prepared few hours ahead and then rewarm over low heat just before serving.


  • In heavy medium-size saucepan combine sugar and water, stir over low heat until all sugar dissolves.
  • Increase heat to medium and boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush, about 3 to 4 minutes.
  • Whisk in warm whipping cream and stir over medium heat until sauce is smooth (about 4 to minutes).
  • Add Cognac and cook 1 minute longer.
  • Remove from heat and add butter. Stir until all butter is melted.
  • Transfer to fondue pot over low heat and serve with Angel cake cubes and fresh fruits.

Makes 6 to 8 servings.

Real Cooking

Did You Know?
Cognac is the town in France that gave its name to the drink, a kind of brandy, which must be produced in the region around the town of Cognac in order to be called cognac. Additional requirements must be fulfilled:

    * it must be produced from wine using certain grape varieties;
    * it must be obtained through double distillation;
    * it must age in oak barrelss, which give it its color and part of its taste.

Many of the cognac producers in the town allow visitors to taste their product.

A related drink produced in another region is Armagnac. FREE Recipes