Dulce de Leche Fondue
Valentine’s Day Recipe Your Family will Love!
Valentine’s Day is a fun day for delicious food and fond memories. My memories go back to “pot parties” from the 70’s … fondue pots that is…filled with bubbling sauces, dipping forks, and sweet treats!
Creamy caramel, Dulce de Leche Fondue, is one of my favorite fondue pot recipes to serve. It clings to an array of fresh fruit and pound cake. Just for fun add some little heart-shaped marshmallows, shortbread cookies, and brownies. It’s the ultimate, warm and gooey, sweet for your sweet or sweets!
To begin with, select your favorite fruits to dip: strawberries, raspberries, and blackberries, bananas, firm-ripe pears, crisp apples, dried apricots, and fresh pineapple. Cut into bite size pieces and brush with lemon juice just before serving.
Next, in a non-stick frying pan over medium heat, toast chopped pecans, stirring frequently. It usually takes 4 to 5 minutes. Set aside to cool.
The last part is the dulce de leche fondue. Begin by using the same frying pan over medium-high heat. Shake and tilt sugar often until melted and amber-colored, about 3 to 5 minutes. Be careful not to scorch it.
Remove from heat and add whipping cream. Return pan to medium heat and stir until caramel is dissolved and smooth. Boil vigorously, stirring occasionally, until mixture thickly coats a spoon, about 10 minutes.
Pour into a 1-1/2 to 2 cup ceramic fondue pan, other heavy metal, or metal chafing dish in a water bath jacket. Set over a votive candle or ignited alcohol or canned solid-fuel flame. Adjust heat to lowest setting under fondue pot, or medium under chafing dish, or…. just make it easy on yourself and pour it into a small slow-cooker that has a WARM setting!
Lastly, you are ready! Spear fruit, cake, marshmallows, (or dip cookies), 1 piece at a time, on fondue forks or thin skewers, wood or metal. Swirl through dulce de leche fondue (stir across bottom frequently to prevent scorching), lift out, and let drip briefly over pan. Sprinkle bites with a few nuts or sprinkles, as desired. Makes about 1 cup, 4 servings.
Love this recipe? We have several other ones you’ll want to look at too! See all of our Valentine’s Day recipes here. Get your home ready for a Valentine’s Day celebration too with one of these decorative Valentine’s Craft Ideas!
I love this Proctor Silex Portable Oval Slow Cooker, (1.5 quart) because it is so even tempered. It’s perfect for Dulce de Leche Fondue which has a tendency to scorch. All you do is set it to WARM. I also use it for hot cheese dips and it makes perfect overnight steel cut-oats. Here’s a bonus, it comes with a stretch band that fits into notches in the handles and stretches to secure the lid so you can take it with you just about anywhere.
Make sure to take a look at all of the DIY Valentine’s Projects for your child’s classroom party…fun ideas without the sugar!
Dulce de Leche Fondue
- 1/2 cup pecans, chopped
- 1/2 cup sugar
- 1 cup whipping cream
- 3 to 4 cups bite-size pieces of fruit
- 1-1/2 cups 3/4-inch chunks angel food or pound cake
- In a non-stick frying pan over medium heat, frequently stir pecans until lightly toasted, 4 to 5 minutes; pour into a small bowl.
- In the same pan over medium-high heat, shake and tilt sugar often until melted and amber-colored, about 3 minutes; take care not to scorch.
- Remove from heat and add whipping cream. Return pan to medium heat and stir until caramel is dissolved and smooth; boil vigorously, stirring occasionally, until mixture thickly coats a spoon, about 10 minutes.
- Pour into a 1-1/2 to 2 cup ceramic fondue pan, other heavy metal pan, or metal chafing dish in a water bath jacket. Set over a votive candle or ignited alcohol or canned solid-fuel flame. Adjust heat to lowest setting under fondue pan, to medium under chafing dish.
- Spear fruit or cake, 1 piece at a time, on fondue forks or thin skewers, (metal or wood) and swirl through dulce de leche fondue, lift out, and let drip briefly over pan. Sprinkle bites with a few nuts, as desired.
Makes about 1 cup, 4 servings. Avoid cake and cookies to keep it gluten free.
Recipe source: Sunset Magazine