- 2 cups sugar
- 1/4 cup water
- 1 cup heavy cream
- 1 vanilla bean split lengthwise, seeds scraped
In a medium saucepan combine water with sugar. Stir until the sugar is dissolved. Cover and bring to a boil. Uncover and swirl until the sugar turns golden brown. (Try not to get any condensation in the mixture.) Add the cream very carefully as it will splash and could burn you. Stir until the mixture is creamy. Remove from heat immediately, being careful not to burn the caramel. Add the vanilla bean seeds and stir. Transfer to the fondue pot and serve over an open flame.
Dipper recommendations: Green Apples, chocolate truffles, chocolate covered pretzel rods, chocolate covered marshmallows, pound cake, sea salt, chopped nuts.