3/4 cup sugar
1/2 cup light corn syrup
1/4 tsp. salt
1/4 cup butter or margarine, softened
1 cup light cream (20%)
1/2 tsp. vanilla or 1 tbsp. rum
Mix sugar, corn syrup, salt, butter and 1/2 cup of the cream. Cook over low heat, stirring occasionally, to 234F on a candy thermometer or until small amount of mixture dropped into cold water forms a soft ball.
Stir in remaining cream. Cook to 228F on candy thermometer or until mixture is thick, smooth consistency. Remove from heat, stir in vanilla. Pour into dessert fondue pot to keep warm. Spear Dippers and swirl in fondue.
About 2 cups.
Dippers: Brownie Cherry Surprises, apple wedges, Apricot Balls, spiced or salted nuts.