LOCATION: Recipes >> Dips >> Fondue 04
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Fondue 04
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BUTTERSCOTCH FONDUE
60g / 2oz / 1/4 cup butter
125g / 4oz / 3/4 cup demerara sugar
4 tablespoons golden syrup
440g / 14oz can evaporated milk
4 tablespoons chipped unsalted peanuts
6 teaspoons cornflour
pieces of apple, pear and banana and popcorn, to serve
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 evaported milk and cook for 3-4 minutes
until sauce is hot and bubbling, then add chopped nuts.
In a small bowl, blend cornflour smoothyl 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.
(Serves 4-6)
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