- 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
- 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.
- 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.
- 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.