Directions:
- Combine sugar and 2 tablespoons water in heavy medium saucepan.
- Stir over low heat until sugar dissolves.
- Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.
- Add warm cream to caramel.
- Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes.
- Add Cognac and cook 1 minute longer.
- Remove from heat.
- Add butter and stir until melted.
- (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.) Transfer sauce to small fondue pot or flameproof ceramic bowl.
- Set pot over candle or canned heat burner.
- Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.41 Kcal (910 kJ) | ||
| Calories from fat | 137.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.24g | 23% | |
|---|---|---|---|
| Cholesterol | 51.92mg | 17% | |
| Sodium | 14.48mg | 1% | |
| Potassium | 40mg | 1% | |
| Total Carbs | 16.2g | 5% | |
| Sugars | 14.7g | 59% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 0.4mg | 1% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 296.8 Kcal (1243 kJ) | ||
| Calories from fat | 187.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.81g | 23% | |
|---|---|---|---|
| Cholesterol | 70.88mg | 17% | |
| Sodium | 19.77mg | 1% | |
| Potassium | 54.61mg | 1% | |
| Total Carbs | 22.11g | 5% | |
| Sugars | 20.07g | 59% | |
| Protein | 1.14g | 2% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 40mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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