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Butterscotch Fondue

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Submitted by kreole

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 57.8
OUNCES ML/G BUTTER
4 115.6
OUNCES ML/G DEMERARA SUGAR *
4 6E+1
TABLESPOONS ML GOLDEN SYRUP *
14 404.6
OUNCES ML/G EVAPORATED MILK
canned
4 6E+1
TABLESPOONS ML PEANUTS, UNSALTED
chipped *
6 3E+1
TEASPOONS ML CORNSTARCH
1 1
X X APPLES
pear and banana and popcorn, pieces, to serve *

Directions

Put butter, sugar and golden syrup into a saucepan, and heat gently until mixture begins to bubble, stirring occasionally.

Allow to boil for 1 minute.

Stir in evaporated milk and cook for 3 to 4 minutes until sauce is hot and bubbling, then add chopped nuts.

In a small bowl, blend cornflour smoothly with 2 tablespoons water.

Add mixture to sauce in pan and heat until thickened, stirring.

Pour into a fondue pot and place over a burner to keep warm.

Serve with pieces of apple, pear and popcorn.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 183 76% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 136mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 8g
Vitamin A 10% Vitamin C 2%
Calcium 15% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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