Prep 5 mins
Cook 30 mins
This cider-spiced caramel fondue with apples is a perfect treat. If you don't have that many guests, this recipe is easy to cut in half. You can also make the entire caramel fondue and store half in the refrigerator to use later as a topping for ice cream. You can sub the cinnamon stick for 1/4 tsp but do not use crushed cloves. If you don't have them whole leave them out.
- 82 small soft caramel candies (about 1 1/2 pounds)
- 3⁄4 cup apple cider
- 1⁄2 cup half-and-half
- 1 tablespoon brandy (optional)
- 1 dash ground nutmeg
- 2 whole cloves
- 1 (3 inch) cinnamon sticks
- 9 granny smith apples, each cut into 8 wedges (about 4 1/2 pounds)
- Place candies and cider in a medium heavy saucepan over medium heat; cook 12 minutes or until candies melt, stirring frequently. Stir in half-and-half and next 4 ingredients (half-and-half through cinnamon). Reduce heat, and cook for 15 minutes, stirring occasionally. Discard the cloves and cinnamon stick. Pour into a fondue pot. Keep warm over low flame. Serve with apple wedges.
- It is best to cut the apples wedges as you go so that they don't brown.