Thanksgiving caramel fondue recipe

Recipe for Thanksgiving Caramel Fondue

Difficulty: Moderate
Prep time: 10 minutes
Cook time: 10-15 minutes
Serves: 4-6

1 cup sugar
1/3 cup water
1 2/3 cups heavy cream
2 Tablespoons dark rum
¼ teaspoon vanilla extract
1 Tablespoon cornstarch
2 teaspoons honey

1.    In a small saucepan, heat cream until just about boiling.  Remove from heat and reserve.  
2.    In a medium saucepan, combine sugar and water.  Bring to a boil over high heat.  Continue cooking until it turns a warm caramel color and begins to smoke.  Add hot cream immediately, but slowly.  If the cream is added too rapidly, the mixture may boil over.  (A note of caution--when the sugar is caramel color it will be about 315 degrees hot.  Be very careful not to get any on yourself and do not hold your hand above the pot when adding the cream as it will produce a lot of very hot steam!)   Bring to a boil.  
3.    Mix rum, vanilla extract and cornstarch together until cornstarch is dissolved.  Pour into caramel/cream mixture, stirring constantly.  Bring to a boil.  Remove from heat, stir in honey.  
4.    Serve warm with dippers like thickly sliced banana, biscotti, angel food cake cubes, strawberries, etc.  
    
 

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