This recipe for Carmel Fondue Sauce, by Lenora Smith, is from Only the Best,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 ½ cups brown sugar ¼ c. butter 2 tablespoons light corn syrup
Combine over direct heat in fondue pot. Stir with wooden spoon until mixture begins to boil. Stop stirring and cook to 236 degrees. Keep warm. Dip fruit in sauce, then into individual bowls of ice water.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.