Butterscotch Fondue


  • Unsalted Butter
  • Demerara Sugar
  • Golden Syrup
2 tbsp
  • Lemon Rind, grated
1/2 tsp
  • Lemon Juice
1 tsp
  • Cornflour
2 tbsp
  • Evaporated Milk
Cooking Method:

  1. Gently heat together the butter, sugar, syrup, lemon rind and juice in the fondue pan on the hob until the sugar has dissolved. Allow the mixture to boil for 1 minute.
  2. Blend the cornflour to a smooth paste with some of the evaporated milk. Stir the remainder into the sugar mixture. Cook for 2-3 minutes until just simmering.
  3. Stir in the blended cornflour, then bring the butterscotch fondue to the boil, stirring constantly until smooth and thick.
  4. Transfer the fondue pan to its lighted spirit stove to keep warm.
  5. For dipping: offer a selection of fresh chilled fruits – bananas, apples and pears, cut into bite-size chunks. Allow 1-2 fruits per person. Plain and chocolate cookies also go well with this fondue; allow 3-4 biscuits per person.