Caramel Raspberry Fondue

Simmer all ingredients for about 5 minutes, stirring frequently. Cool for 10 minutes and then blend in blender. Strain and cool to room temperature

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August 23, 2015 at 4:25:26 PM PDT August 23, 2015 at 4:25:26 PM PDTrd, August 23, 2015 at 4:25:26 PM PDT


  • 10 cups sugar
  • 1 cup water
  • 2 cups (16 oz.) corn syrup
  • 2 cups (1 pint) heavy whipping cream
  • 2 cubes butter
  • 2 cups raspberry flavoring syrup


Combine the sugar, corn syrup, and water in a large saucepan. Stir over high heat until ingredients melt and reach a medium amber color (330°F). Remove from heat and allow bubbles to dissipate. Slowly stir in the cream (CAUTION: Add cream carefully as sugar mixture will be very hot and may bubble or spurt when cream is added.) Add butter and flavoring syrup. Stir until smooth, returning to heat if fondue has thickened. Stir in a small amount of hot water to adjust the fondue’s consistency if needed. To make regular caramel, substitute water in place of the flavoring syrup. If air bubbles become present in fondue, stop the fountain and stir in a small amount of hot water. Yield: Enough to run through the largest home fountains. Multiply quantities by 4 for large commercial fountains. A Twist: Experiment with different flavorings (vanilla, hazelnut, etc.)