I’m all for traditional chocolate fondue, but if you’re looking for something different, or want to do a dessert fondue double header, here’s a new idea: sticky toffee fondue. Oh yes. Bonus: it’s simple and inexpensive, if you’re dreading the arrival of your post-Christmas Visa bill. Warm toffee is wonderful over anything – try serving it with chunked fruit, small biscotti, and cubes of dense pound cake or leftover fruitcake. If you’re a fan of Chicago-style popcorn, try dipping white cheddar popcorn in it, too.
Sticky Toffee Fondue
3/4 cup packed dark brown sugar (or golden sugar and a small drizzle of molasses)
1/3 cup butter
2 Tbsp. honey, maple syrup or Lyle’s Golden syrup
2/3 cup heavy (whipping) cream
In a small pot, combine the brown sugar, butter and syrup over medium heat and bring to a boil, stirring often to dissolve the sugar. Boil for a few minutes, swirling the pot occasionally.
Remove from the heat and whisk in the cream. Return to the heat and bring to a simmer again, whisking often. Boil for another few minutes, then remove from heat and cool to warm (so that it doesn’t burn tongues), or cool completely and refrigerate until you need it. Makes about 1 1/2 cups.