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The Sugar Shack Fondue

Difficulty Level: Easy
Not Spicy
4-6 persons
La Fondue Cabane à sucre
Looking for a sweet and salty fondue that’s just perfect for brunch? We’ve got you covered! This fondue is prepared with a generous amount of maple syrup for a broth that’s still mild, with lovely notes of smoke and winter spices, perfect for enhancing cocktail sausages, ham, pulled pork, omelet and strips of pancake! We suggest you serve it with our smoked maple mayonnaise, or simply pure maple syrup. Serve everything with fried pork rind to take your experience to a whole new level!
La Fondue Cabane à sucre

  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    FONDUE BROTH

    • 3 liters of stock of your choice (we chose chicken)
    • 540 ml of real maple syrup (do not substitute!)
    • ½ cup firmly packed brown sugar
    • 1 to 2 teaspoon of salt, to taste
    • 1 teaspoon of vanilla
    • ¼ teaspoon ground cinnamon
    • 3-4 whole cloves
    • A few drops of liquid smoke, to taste
    • 2 bags of black tea (optional, for colour)

    SMOKED MAPLE MAYONNAISE

    • 1 cup of store-bought real mayonnaise
    • 1/3 cup maple syrup
    • A few drops of liquid smoke
    • 1 large pinch of ground cinnamon
    • Maple sugar for sprinkling, to taste

    FONDUE INGREDIENT SUGGESTIONS

    • Sliced or cubed smoked ham, Capicollo, roast or pulled pork, omelet, cubed crusty sourdough bread, onions, blanched baby potatoes.

  • Preparation

    MAYONNAISE PREPARATION

    • Combine all the ingredients in a bowl and store in the fridge.

    BROTH PREPARATION

    • Combine all the broth ingredients in a large pot.
    • Bring to a boil and simmer for 15 minutes until the volume is reduced about a quarter.
    • Strain the broth to remove aromatics, if necessary.

    MEAL FINALIZATION

    • Arrange the fondue ingredients on serving plates.
    • Pour the hot broth into the Fondussimo using a pitcher and enjoy.

    A few tips

    • To make a rolled omelet, whisk 5 eggs together vigorously in a bowl, then pour the mixture into a large non-stick skillet coated with a little oil. Cook over medium-low heat for 5 to 7 minutes: the mixture should set without colouring. You can then roll it up like a pancake and slice it to serve.
    • Reuse your broth to slowly braise a homemade ham with extra maple syrup!

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