Ingredients
1 cup heavy whipping cream, divided3/4 cup sugar1/2 cup light corn syrup1/4 cup butter1/4 teaspoon salt1/2 teaspoon vanilla extractPound cake and assorted fresh fruit, cut into pieces
Preparation
In a heavy saucepan, combine 1/2 cup cream, sugar, corn syrup, butter and salt. Bring to a boil over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring constantly. Cool to 220°; stir in remaining cream. Bring to a boil. Remove from the heat; stir in vanilla.
Transfer to a fondue pot and keep warm. Serve with pound cake and fruit.
