Caramel Fondue Recipe (2024)

FAQs

What is the trick to fondue? ›

"The key with fondue is to keep the temperature very low once you start adding the cheese." In the double boiler, the heat was gentle enough that even with prolonged exposure, the fondue never got hot enough to break.

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

In terms of appearance, spoiled caramel will appear lumpy or hard. The liquids and solids may have separated, creating a watery film. A significant color change is also a good indicator that your sauce has gone bad. If the sight test checks out, give your caramel sauce a sniff.

By adding wine, you're also adding quite a bit of water. Adding water increasing the overall moisture content and helps dilute the protein, leading to a smoother Fondue.

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

When making fondue, the first thing to consider is what type of ingredients you want to use; if you are a vegetarian, you may prefer the oil. The oil is also a healthier option because it contains no fat or calories. However, if you like meat and cheese, the broth is better because it has more flavors.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

To help prevent the caramel from crystallizing, you can add an acid to the sugar before you begin: add about half a tablespoon of lemon juice to each cup of sugar and mix it with your hands; it should be the consistency of wet sand. Heat the sugar over medium-high heat until it melts.

It is not recommended to use expired caramel as it can lead to food poisoning or other health risks. It's best to err on the side of caution and discard any caramel that has passed its expiration date.

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result? Gross, grainy caramel that is unusable in most recipes.

Why does my caramel taste bad? ›

The liquefied sugar is then cooked, without stirring, until it darkens in color, taking on additional flavor notes the longer it remains on the heat. You want to hit the sweet spot here: If the caramel is too light, it won't have much flavor, but if it gets too dark, it will taste burnt and bitter.

If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.

When making cheese fondue, always use a thickener. Cheese should be shredded and tossed with flour or cornstarch to aid in thickening and to improve the viscosity of the fondue. A good rule of thumb is to use one tablespoon of flour or cornstarch per pound of cheese.

Fondue Rule #3: Toss the Cheese with Cornstarch Thoroughly

Cornstarch helps thicken the fondue and prevents the cheese from clumping. Lumpy bumpy cheese? Not in our pot! Flour can be used in a pinch, but I find cornstarch is the best option and leaves less of an aftertaste.

If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.

If a fondue is starting to separate then adding cornflour (cornstarch) mixed with a little cold water usually brings it back together again as the cornflour binds moisture to the cheese solids.

The best cut of beef for fondue

Now isn't the time to go for budget steak, so indulging in higher-price, higher-quality meat cuts such as sirloin, tenderloin, and even filet mignon is the way to go. These cuts are all tender, rich in flavor, and all but guaranteed to stay juicy after cooking.