Perfect for a Valentine’s dinner for two.
Recipe and styling by Sarah Dall
Assisted by Claire Ferrandi
Photographs by Dawie Verwey
Salted caramel fondue
Ingredients
- 100ml golden syrup
- 75g butter
- 75g demerara sugar
- 75g castor sugar
- 125ml (½ cup) fresh cream
- 10ml (2 tsp) Maldon sea salt
- 1 x 425g tin baby apples
Instructions
1
Place the syrup, butter and sugars in a small pot and bring to a boil. Remove from heat and stir in the cream and salt. Return to heat and simmer, 2 – 3 minutes.
2
Pour into a bowl and serve with baby apples for dipping.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
