| 1 |
In a saucepan over medium heat, combine sugar, cornstarch and salt. Slowly pour in boiling water, stirring constantly, until mixture comes to a boil. Reduce heat to low and simmer for 5 minutes or until thickened. Remove from heat and stir in melted butter and vanilla. |
| 2 |
Transfer immediately to dessert fondue pot over candle flame. |
| 3 |
Spear a piece of fruit or cake with fondue fork and dip in fondue. |
| 4 |
Serve with chocolate cupcakes cubes, chocolate finger biscuits, raspberry scones cubed, chocolate pound cake, peach wedges, nectarine wedges, orange sections. |
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