This smooth and creamy dessert dip goes well with strawberries, apple or pear slices, chunks of banana, melon, pineapple or other fruit. If there's any leftover, use it later as an ice cream sauce.

Yield: Serves 8.



  • 82 vanilla caramels
  • 3/4 cup apple juice
  • 1/2 cup light cream (10%)
  • 1/4 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/2 tsp vanilla


  1. Combine caramels and apple juice in a saucepan. Cook over medium heat, stirring frequently, until caramels are melted. Stir in cream, cinnamon, ginger and nutmeg.
  2. Reduce heat to low and cook, stirring frequently, for 10 minutes. Remove from heat; stir in vanilla. May be prepared in advance and refrigerated for up to 24 hours.
  3. To serve, reheat over low heat. Transfer to a ceramic fondue pot. Keep warm over a tea light candle. Serve immediately with a selection of fruit
Nutritional analysis per serving:

232 calories, 7 g fat, 2.7 g protein, 41.7 g carbohydrate, 0.1 g fibre, 130 mg sodium

Tip: We used almost two packages (340 g each) of Kraft Original Caramels in this recipe.