Recipe by SilentCricket
I found this recipe in the December 12, 2000 issue of Woman's Day. It looks like it would be a wonderful dessert for a blustery fall evening or a wintery night!
Top Review by Doug of the desert
I served this as a dessert for an impromptu dinner party with some friends - and it was a hit! (Make sure to keep to just a 1/2 teaspoon of cinnamon, though, as the maple flavour is easily overpowered.) Served with strawberries, honeydew melon, sponge cake, and shortbread fingers.
- 1⁄2 cup firmly packed light brown sugar
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄2 teaspoon ground cinnamon
- 3⁄4 cup pure maple syrup
- 1 1⁄2 cups light cream or 1 1⁄2 cups half-and-half cream (not fat-free)
- 2 tablespoons cornstarch
Directions See How It's Made
- Combine brown sugar, butter, and cinnamon in a saucepan.
- Bring to a boil over medium heat and boil 1 minute, stirring occasionally.
- Add maple syrup and 1 cup cream; whisk until smooth.
- Return to a boil.
- Whisk remaining 1/2 cup cream and cornstarch in a small bowl until smooth; whisk into saucepan.
- Return to a boil; reduce heat and simmer 3 minutes, stirring often.
- NOTE: The fondue may be made up to 2 days ahead.
- Refrigerate in covered container.
- Reheat in microwave or over low heat before serving.
- Dippers: fruit pieces,bought or homemade gingermen cookies, pound cake cubes or"fingers".