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Salted Caramel Fondue

Difficulty Level: Intermediate
4 to 6 persons
Fondue au caramel salé

Looking for a dessert fondue that’s different from chocolate? Salted Caramel Fondue delights with its perfect balance of sweetness and a hint of salt, creating an indulgent experience that feels both comforting and refreshingly different. Smooth and velvety, it pairs beautifully with summer fruits: strawberries, peaches, or even a little grilled pineapple for an extra twist!

Fondue au caramel salé

  • Ingredients

    For the Fondue

    • 60 ml (1/4 cup) water
    • 250 ml (1 cup) sugar
    • 30 ml (2 tbsp) cornstarch
    • 1 can (300 ml) sweetened condensed milk
    • 5 ml (1 tsp) vanilla extract
    • 500 ml (2 cups) 35% whipping cream
    • 5 ml (1 tsp) flaky sea salt

    For Dipping

    • Angel food cake cubes
    • Fresh fruit
    • Doughnut holes
    • Madeleines
    • Butter cookies
    • Pretzels
    • Hazelnut chocolates (such as Ferrero Rocher)

  • Preparation

    • In a saucepan, combine the water and sugar. Heat over medium-low heat for 4–5 minutes, without stirring, until an amber caramel forms.
    • Meanwhile, whisk together the cornstarch, sweetened condensed milk, vanilla extract, and cream in a bowl.
    • Gradually add the condensed milk mixture to the saucepan, stirring with a wooden spoon.
    • Bring to a boil, whisking constantly until smooth and slightly thickened.
    • Transfer the fondue to the ceramic insert of the fondue pot and set the heat to the lowest setting.
    • Sprinkle with flaky sea salt.
    • Serve with your favourite dippers.

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