Butterscotch Fruit Fondue Recipes

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BUTTERSCOTCH FRUIT FONDUE



Butterscotch Fruit Fondue image

If ever you've - lazily, guiltily - bought ready peeled, sliced, cubed fruit from the supermarket and then wondered why you bothered, as you get home to discover the fruit is brightly hued but dimly flavored, this is the solution. Anything, frankly, dunked into a butterscotch sauce tastes good, and this is a fabulous everyday or even party pudding. I own up, some fruits come out of a cellophane box, the mango ready cubed, the melon ready sliced, but mostly I make this for the children using bananas and pears I have actually managed to peel and slice myself. The strawberries you don't even need to hull: Their stalks are useful to lower the berries into the molton fondue. I give everyone - here just the two of us - a little cup of fondue for their own individual dipping. It does mean you make more sauce than is needed, but gets around the shared spit and saliva issue. Or you could make half the amount and pour over a cubed mix of pineapple, papaya, mango. Either way, you don't want the butterscotch fondue too fiercely hot, not least because it will be too runny. If you make it before you sit down to eat altogether, it should be just about perfect by the time you reach pudding. I am also pretty keen on this cold, spooned straight from the cup. You could subsitute dark corn syrup for the golden syrup, but I'm afraid it doesn't have the viscosity or flavor. Since you can now get Lyle's Golden Syrup sent to you from Amazon Gourmet, I don't feel bad recommending the less familiar ingredient.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 15m

Yield 2 servings

Number Of Ingredients 7

3 tablespoons light muscovado sugar
2 tablespoons sugar
1/2 cup golden syrup
2 tablespoons unsalted butter
1/2 cup heavy cream
Splash vanilla extract
About 2 1/2 cups cut fruit

Steps:

  • Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
  • Add the cream and vanilla, stirring together, and then take off the heat.
  • Divide the sauce between two cups or small bowls, and then arrange the fruit on 2 saucers or on a plate, as you see fit.

BUTTERSCOTCH FONDUE



Butterscotch Fondue image

Make and share this Butterscotch Fondue recipe from Food.com.

Provided by OceanIvy

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup butter
3/4 cup demerara sugar
4 tablespoons golden syrup
1 (12 ounce) can evaporated milk
4 tablespoons chopped unsalted peanuts
6 tablespoons cornflour
cake, cubed
fruit
popcorn (etc.)

Steps:

  • Combine butter, sugar and golden syrup in saucepan.
  • Heat gently until mixture begins to bubble, stirring occasionally.
  • Allow mixture to boil for 1 minute.
  • Stir in the evaporated milk; cook for 3-4 minutes until sauce is hot and bubbling.
  • Add chopped nuts.
  • In small bowl, blend cornflour smoothly with 2 tablespoons water.
  • Add the mixture to sauce in pan and heat until thickened.
  • Pour into fondue pot and place over burner to keep warm.
  • Serve with pieces of fruit/popcorn, cake, etc.

Nutrition Facts : Calories 517, Fat 23.4, SaturatedFat 12.1, Cholesterol 55.2, Sodium 207, Carbohydrate 73.3, Fiber 1.3, Sugar 43.4, Protein 8

BUTTERSCOTCH FONDUE



Butterscotch Fondue image

Make and share this Butterscotch Fondue recipe from Food.com.

Provided by AngelbabyConfections

Categories     Dessert

Time 10m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 8

1/2 cup butter, cubed
2 cups brown sugar, packed
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
2 tablespoons water
1/4 cup toffee pieces or 1/4 cup almond brickle chips
1 teaspoon vanilla extract
fresh fruit, and angel food cake for dipping

Steps:

  • In a large saucepan, combine the butter, brown sugar, milk, corn syrup and water. Cook and stir over medium heat until smooth. Remove from the heat. Stir in toffee bits and vanilla. Transfer to a fondue pot or 1-1/2 quart slow cooker; keep warm. Serve with cake and fruit.

Nutrition Facts : Calories 590.5, Fat 15.9, SaturatedFat 10, Cholesterol 47.4, Sodium 192.7, Carbohydrate 113.3, Sugar 91.4, Protein 4

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