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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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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! Ingredients:
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:
1. Combine brown sugar, butter, and cinnamon in a saucepan.
2. Bring to a boil over medium heat and boil 1 minute, stirring occasionally.
3. Add maple syrup and 1 cup cream; whisk until smooth.
4. Return to a boil.
5. Whisk remaining 1/2 cup cream and cornstarch in a small bowl until smooth; whisk into saucepan.
6. Return to a boil; reduce heat and simmer 3 minutes, stirring often.
7. NOTE: The fondue may be made up to 2 days ahead.
8. Refrigerate in covered container.
9. Reheat in microwave or over low heat before serving.
10. Dippers: fruit pieces,bought or homemade gingermen cookies, pound cake cubes or fingers .
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