Butterscotch Fondue
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
butter
|
|
| 4 | ounces |
demerara sugar
|
* |
| 4 | tablespoons |
golden syrup
|
* |
| 14 | ounces |
evaporated milk
canned |
|
| 4 | tablespoons |
peanuts, unsalted
chipped |
*
|
| 6 | teaspoons |
cornstarch
|
|
| 1 | x |
apples
pear and banana and popcorn, pieces, to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
butter
|
|
| 115.6 | ml/g |
demerara sugar
|
* |
| 6E+1 | ml |
golden syrup
|
* |
| 404.6 | ml/g |
evaporated milk
canned |
|
| 6E+1 | ml |
peanuts, unsalted
chipped |
*
|
| 3E+1 | ml |
cornstarch
|
|
| 1 | x |
apples
pear and banana and popcorn, pieces, to serve |
*
|
Directions
Put butter, sugar and golden syrup into a saucepan, and heat gently until mixture begins to bubble, stirring occasionally.
Allow to boil for 1 minute.
Stir in evaporated milk and cook for 3 to 4 minutes until sauce is hot and bubbling, then add chopped nuts.
In a small bowl, blend cornflour smoothly with 2 tablespoons water.
Add mixture to sauce in pan and heat until thickened, stirring.
Pour into a fondue pot and place over a burner to keep warm.
Serve with pieces of apple, pear and popcorn.
