Caramel Apple Fondue

This cider-spiced caramel fondue with apples is a perfect treat for a Halloween party. If you don't have that many guests, this recipe is easy to cut in half. You can also make the entire caramel fondue and store half in the refrigerator to use later as a topping for ice cream.

Yield:

12 servings (serving size: 6 apple wedges and 1/4 cup caramel fondue)

Recipe from

Nutritional Information

Calories 298
Caloriesfromfat 18 %
Fat 6.1 g
Satfat 4.5 g
Monofat 0.8 g
Polyfat 0.3 g
Protein 3.1 g
Carbohydrate 61.7 g
Fiber 3.5 g
Cholesterol 8 mg
Iron 0.3 mg
Sodium 144 mg
Calcium 97 mg

Ingredients

82 small soft caramel candies (about 1 1/2 pounds)
3/4 cup apple cider
1/2 cup half-and-half
1 tablespoon brandy (optional)
Dash of ground nutmeg
2 whole cloves
1 (3-inch) cinnamon stick
9 Granny Smith apples, each cut into 8 wedges (about 4 1/2 pounds)

Preparation

Place candies and cider in a medium heavy saucepan over medium heat; cook 12 minutes or until candies melt, stirring frequently. Stir in half-and-half and next 4 ingredients (half-and-half through cinnamon). Reduce heat, and cook for 15 minutes, stirring occasionally. Discard the cloves and cinnamon stick. Pour into a fondue pot. Keep warm over low flame. Serve with apple wedges.

Note:

Marge Perry,

October 2000