Name: Butterscotch and white chocolate fondue
Cook time: 6 min
Total time: 6 min
Yield: 6
Ingredients: 1 cup (200 grams) firmly packed brown sugar; 1/3 cup (115 grams) golden syrup; 50 gram butter; 300 millilitre cream; 100 gram white eating chocolate, chopped coarsely

Ingredients

1 cup (200 grams) firmly packed brown sugar

1/3 cup (115 grams) golden syrup

50 gram butter

300 millilitre cream

100 gram white eating chocolate, chopped coarsely

Method

1.In a small saucepan, stir sugar, golden syrup, butter and cream over heat until sugar dissolves and butter melts; bring to a boil. Boil, uncovered, 1 minute. Remove from heat; cool 5 minutes.

2.Add chocolate; stir until smooth. Stand 10 minutes before serving.

Cream mixture must be cooled 5 minutes before adding chocolate to avoid the chocolate “seizing”, that is, becoming grainy and firm and having the appearance of a dull paste.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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