I love white chocolate for its unique flavor. It's smooth and silky, just like ''real'' chocolate, but it's a totally different taste experience! My White Chocolate & Caramel Fondue is perfect for dipping all your favorite sweets.
2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1-1/2 cups heavy cream
13 oz white chocolate, chopped
4 oz butter, cut into pieces
2 tsp vanilla extract
4-1/2 Tbsp white chocolate liqueur
Fruit (for dipping)
Brownie cubes (for dipping)
Pound cake (for dipping)
Combine the sugar, corn syrup, and water in a medium saucepan and cook over low heat, stirring occasionally, until the sugar dissolves, about 10 minutes. Increase the heat to medium-high and simmer, brushing down the sides of the saucepan occasionally with a wet brush, until the syrup starts to turn golden. Gently swirl the pan and continue to simmer until a deep, amber-colored caramel forms, about 40 minutes total from the time you started. Remove the saucepan from heat and set aside.
Meanwhile, bring the heavy cream to a simmer in another small saucepan. Add the white chocolate and stir until melted.
Slowly add the heavy cream mixture and the butter to the caramel and stir until the butter is fully melted. Return the saucepan to the heat and bring to a low simmer. Remove pan from the heat again and then stir in the vanilla and the white chocolate liqueur. Serve immediately with your favorite dippers.
This recipe is prepared using the Emeril by All-Clad 10-Pece Hard Anodized Cookware Set (K40201).
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