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Caramel Cognac Fondue Recipes
Enjoy our collection of caramel cognac fondue recipes submitted, reviewed and rated by ifood.tv community. Meet people who are looking for caramel cognac fondue recipes.
SL: 53
Cheese Fondue With Cognac
Cut garlic clove in half.
Rub cut surface of garlic over side and bottom of a fondue pot or a heavy medium saucepan; discard garlic.
Pour wine into fondue pot or saucepan.
Place over low heat until bubbles rise to surface.
In a medium bowl, combine Swiss... - 35.9657
Caramel Chocolate Fondue
In medium saucepan combine sweetened condensed milk, caramel topping, and chocolate.
Cook, stirring constantly, over low heat till chocolate melts.
Transfer to fondue pot; place over fondue burner. - 20.9833
Caramel Chocolate Fondue
In medium saucepan combine sweetened condensed milk, caramel topping, and chocolate.
Cook and stir over low heat till chocolate melts.
Transfer to fondue pot; place over fondue burner. - 20.0866
Caramel Fondue
MAKING
1. In a fondue pot, place castor sugar and heat very gently such that the sugar is golden brown and liquid.
2. With cornflour blend in cream and stir well to the fondue such that the caramel has dissolved and fondue has thickened.
SERVING
3. Serve the... - 30.4522
Caramel Fondue
Melt 1/4 cup sugar in small saucepan over medium heat, stirring constantly, until sugar turns golden brown; remove from heat.
Add cream (mixture will steam and sugar will harden).
Cook over low heat, stirring constantly, until mixture is smooth.
Mix... - 30.2128
Caramel Apple Fondue
In fondue pot gradually blend evaporated milk into frosting mix, stirring till smooth.
Add butter or margarine.
Heat and stir over low heat till butter is melted.
Place over fondue burner.
Spear apple with fondue fork.
Dip in fondue, then nuts. - 30.3422
Caramel Apple Fondue
MAKING
1. In a fondue pot, add ice cream topping, butterscotch pudding, rum and heat until well blend. Keep warm.
2. On a skewer, skew apple wedges.
SERVING
3. Dip the apples on the skewers in the warm pudding mixture.
4. Serve at room temperature. - 30.4262
Chai Spiced Caramel Fondue
In a medium saucepan, combine the sugar and water. Using a wet pastry brush, wash down the side of the saucepan to remove any sugar crystals. Cook over moderately high heat without stirring until an amber caramel forms, about 8 minutes. Remove the saucepan... - 22.2482
Quick Fondue
A fondue can be made salty or sweet both depending on your mood.I usually make fruit fondue with caramel for kids at home.This fondue has a lovely brown color to it & tastes absolutely superb. - 26.0389
Toffee Fondue
Set Power Select at MEDIUM.
In medium glass bowl, combine caramels, coffee, milk and chocolate.
Heat 5 to 6 minutes, stirring twice until smooth.
Serve with assorted Dippers.
If fondue gets cool, reheat 1 to 2 minutes. - 30.1152
Brandied Butterscotch Fondue
1. Place caramels, whipping cream and salt in 4-cup measure. Microwave uncovered on high 3 to 4 minutes, stirring after 2 minutes, until caramels can be stirred smooth. Stir in brandy.
2. Pour into fondue or chafing dish to keep warm. Spear Dippers with... - 19.8477
Quick Caramel Sauce
If you wish to try something very simple that can add zing to your favorite desserts and snacks, this Quick Caramel Sauce is way good for it. What's more, this Quick Caramel Sauce is flavored with the vanilla; you amy even use maple flavoring. So give it a... - 20.3957
Quick Caramel Nut Sauce
Looking to whip up some nice accompaniment to serve along with desserts or snacks then try out this Quick Caramel Nut Sauce. Very easy and simple to make this Quick Caramel Nut Sauce is a treat in itself. Give it a try and I assure you will never have to... - 16.5911
Toffee Fondue
Toffee Fondue is the perfect dessert for a romantic dinner. Enjoy the flavors of this delicious Toffee Fondue with your better half. Use fruits to brownies as your dippers and let Toffee Fondue play its magic! - 26.8962
Cheese Fondue With Kirsch
Cheese fondue has a fine taste. The brandy with nuts gives the Cheese Fondue a unique taste. Cheese Fondue is easy to make recipe. - 41.1797
Caramel Oranges
Mix the sugar and water in a heavy-based saucepan and heat with care until it turns a rich, golden brown.
Remove from the heat and pour in the concentrated orange juice or squash, keeping your face and hands well out of the way.
Return the pan to the heat and... - 42.3149
Toffee Fondue
GETTING READY
1. Ready a fondue pot or ceramic bowl to serve the fondue.
MAKING
2. In a medium (2 ½ quart) microwave proof casserole or dish, combine all the ingredients except the dippers.
3. Melt in the microwave and on HIGH power for about 6 to 7... - 38.0316
Brandied Butterscotch Fondue
1. Place caramels, cream and salt in 4-cup measure. Microwave uncovered on high (100%) 2 minutes; stir. Microwave until caramels can be stirred smooth, 1 to 2 minutes longer. Stir in brandy.
2. Pour into fondue pot or chafing dish to keep warm. Serve with... - 22.5972
Fondue Chips
Cut each crepe into 12 or 16 pieces.
Place on a cookie sheet and bake at 400° for 6 to 8 minutes of until crisp.
Remove from oven and sprinkle with sugar.
Use with chocolate fondue.
To make the chocolate fondue, break chocolate into pieces about 1 inch... - 28.5205
Peter's Fondue
MAKING
1. In a pan melt butter and saute onion gently such that soft.
2. Stir in flour, cook for 2-3 minutes and add milk, pureed chicken livers, cream, tomato paste, Worcestershire sauce, cayenne pepper and salt.
3. Cook gently with cover stirring... - 41.161
Quick Macaroni And Cheese Fondue
Macaroni and cheese lovers should definitely try this dish. As the name suggests It's quick and easy. Ready to eat and serves as a complete meal. - 112.008
Classic Chocolate Fondue
Break up the chocolate into triangular pieces.
Combine all ingredients in small chafing dish, chocolate fondue pot or top of small double-boiler.
Stir over direct low heat until chocolate is melted and mixture is smooth.
Set over hot water to keep warm while... - 21.4832
Mini Pastries Au Fondue
Separate roll dough into 4 rectangles; pinch together along perforations.
Cut each rectangle into eight 2-inch squares.
Place a piece of candy or fruit on each square.
Fold corners of dough over candy to cover completely; seal edges well.
Repeat for remaining... - 40.7712
Mini Pastries Au Fondue
Separate roll dough into 4 rectangles; pinch together along perforations.
Cut each rectangle into eight 2-inch squares.
Place a piece of candy or fruit on each square.
Fold corners of dough over candy to cover completely; seal edges well.
Repeat for remaining... - 40.6277
Fresh Fruit Fondue
1. Combine flour, sugar, cornstarch, baking powder, and salt in a bowl; mix well. Add a mixture of milk and egg. Beat batter until smooth. Pour into a small serving bowl. If desired, batter may be mixed by placing all ingredients in a blender jar and blending... - 30.2993
Caramel Cheesecake
Caramel Cheesecake is easy to cook. The caramel sauce gives the Caramel Cheesecake a prefect taste. - 44.3771
Guinea Fowl In Orange Caramel Sauce
Remove the backbone of the guinea fowl with a kitchen cleaver or poultry scissors, then cut the bird into 4 pieces.
Season with salt and pepper.
Put the shallots in a casserole with the butter.
Cover and microwave on HIGH for 3.
minutes.
Wash the orange... - 43.4219
Chocolate Sponge Cake With Caramel Sauce
Chocolate Sponge Cake With Caramel Sauce has a splendid taste. The Sugar cane syrup with cocoa powder gives the Chocolate Sponge Cake With Caramel Sauce magnificent taste. - 45.7842
Hot Caramel Sauce
At least 2 hours before serving the meal, prepare the ice cream.
Soften ice cream slightly.
Using an ice-cream scoop, make small vanilla and small chocolate scoops.
Place them on a baking tray, coat with almonds and quickly return to the freezer.
To make Hot... - 35.4813
Orange Caramel Pudding
Melt 1/2 cup of the sugar in small skillet over low heat until light brown syrup is formed, stirring constantly.
Pour into bottom of a 1 1/2 -quart casserole.
Cream butter with remaining 3/4 cup sugar until light.
Add salt and rind.
Add egg yolks, one at a... - 37.9638
Caramel Coffee Sauce
Melt butter in saucepan.
Add sugar and cook and stir over medium heat until sugar dissolves and is caramel color.
Combine remaining ingredients and stir into caramel mixture.
Continue cooking until sauce is smooth and slightly thickened, stirring. - 23.3997
Chicken In Wine Coq Au Vin
Mix first 4 ingredients; dredge chicken in flour mixture.
Fry bacon pieces until crisp in blazer pan of chafing dish or in heavy fry pan on table top butane unit over direct high flame.
Remove bacon pieces from pan; drain and save.
Add butter or... - 41.6975
Ham And Apples En Casserole
Trim fat from ham and arrange one slice in a buttered flat casserole.
Peel apples, core, and chop finely.
Mix with raisins and brown sugar.
Spoon on ham in casserole.
Top with second ham slice.
Pour apple juice around ham.
Bake in a 400° F.oven about 30... - 30.005
Praline Yams
Place sliced yams in a buttered 1 1/2 -quart round casserole.
Mix butter, syrup, sugar and pecans and pour over yams.
Bake in 375° F.oven 30 to 40 minutes, basting frequently.
This casserole can be prepared in advance, refrigerated and baked at serving... - 25.6519
Cafe Brulot
Combine the orange and lemon peels with sugar, cinnamon, and cognac in the blazer pan over moderate heat.
When warm, place over boiling water in pan.
Fill a ladle with additional cognac and a cube of sugar.
Ignite and lower into spiced cognac mixture to... - 28.1757
Banana Larchestrate
Melt butter in sautoir or small skillet over medium-high heat.
Add banana, sprinkle with sugar and stir gently but thoroughly until sugar has caramelized slightly and slices are golden.
Add Cognac and let warm for a moment or two.
Carefully ignite and stir... - 26.0905
Cafe Brulot
Put cognac, cinnamon, cloves, sugar, chocolate syrup, orange and lemon peels in blazer pan over moderate heat.
When warm, put over hot water in water pan.
Fill a ladle with additional cognac and a cube of sugar.
Ignite and lower into mixture in blazer pan to... - 31.4569
Sauce Olympiad
Heat butter in small saucepan.
Add shallots, onion and garlic and cook until tender but not browned.
Add cognac and simmer until reduced one-half.
Add remaining ingredients except salt and pepper and simmer until sauce is reduced one-third.
Season to taste... - 32.2167
Flamed Fruit Salad
GETTING READY
1. Start by chopping the fruits into pieces, also grate the lemon
MAKING
2. In a bowl, mix the fruit pieces together and squeeze juice out of the grated lemon on the fruits in the bowl
3. in a pan, place the butter and caster sugar, then heat... - 44.5378
Braised Pears A La Bressane
Braised Pears A La Bressane is an amazingly delicious dessert recipe. Try this tempting and alluring Braised Pears A La Bressane; I am sure you will always want to have it in your coming parties! - 36.595
Acorn Squash Soup With Anise And Carrots
1. Render the bacon in a heavy medium saucepot over medium heat until it just begins to brown. Add the onions and salt; cook until translucent and slightly browned, about 10 minutes. Lower the heat. Add the squash, carrots, and anise seeds; cook slowly,... - 30.1825
Baked Pineapple Hawaiian
GETTING READY
1. Slice off 1 ½ inches from the top and bottom of the fruit. Reserve the crown end to serve as a lid.
2. Use a curved sickle like knife, like a grape fruit knife to scoop out the flesh of the pineapple, leaving a thin shell consisting of the... - 36.6274
Herbed Veal Kidneys Flambes
MAKING
1. Trim kidneys, removing all skin and hard fat and slice them thinly.
2. In a pan heat 1 1/2 oz butter such that very hot and sear slices on both sides.
3. Remove, drain and place it on a heated dish.
4. In a chafing dish heat remaining butter, add... - 34.3514
Scallops Flambé
MAKING
1. In a pan heat wine and simmer scallops such that they are tender.
2. Prepare mushrooms by washing and slicing them.
3. In a flambee pan melt butter and saute mushrooms such that they are tender just ten minutes before serving.
4. Add prepared,... - 37.6596
Walnut Gateau
Set aside 8 walnuts for decoration and pulverize the rest in a food processor.
Melt 31/2 oz (100 g/31/2 oz) of the butter in a large bowl in the microwave oven for 1 minute on HIGH.
Stir until the butter has just melted.
Add the honey and whole eggs.
Add the... - 44.0161
Blazing Chicken Livers
Heat butter in blazer pan over moderate heat.
Sprinkle flour, salt and pepper over chicken livers and saute quickly on all sides.
Pour brandy over chicken livers and ignite.
When blaze has burned out, put pan of chicken livers over hot water in water pan to... - 27.2045
Crepes Suzette
To prepare crepes, mix all ingredients except butter in a bowl; beat until smooth (batter should be consistency of thin cream).
Put a small amount of butter in an 8-inch skillet; heat until the butter bubbles.
Pour in enough batter to form a 6-inch circle,... - 39.3385
Rabbit In Prune Sauce
GETTING READY
1) In a bowl, mix the raisins, prunes and cognac and keep them aside to marinate at room temperature for at least 3 hours.
2) Stir gently from time to time to keep all the fruit well moistened by the cognac.
MAKING
3) Pat the pieces of rabbit... - 46.0459
Duck Liver Pate In Port Aspic
For aspic: Generously butter 8 x 4-inch loaf pan and set aside.
Dissolve gelatin in small bowl with 1/4 cup Port.
Meanwhile, combine sugar and water in medium saucepan over medium-high heat, stirring until dissolved.
Cook until mixture is dark caramel color,... - 42.8108
Braised Curried Short Ribs
Would you like to prepare Braised Curried Shortribs at home? This recipe is best for your preparation. I am telling this because I had tried this recipe personally on my son’s birthday. Everybody appreciated the dish and I proved myself to be a good cook in... - 49.8197
Christmas Pudding
Mix together thoroughly the flour, breadcrumbs, sugar, spices and suet.
Rub the butter in evenly.
Remove the pips from the orange and lemon.
Put both fruits into a blender or food processor and work until they are pureed but with still some texture left in... - 45.895
Aiguillettes De Canard Au Poivre Vert
Combine the wine and brandy in a medium saucepan and boil over medium-high heat until liquid has reduced by two-thirds.
Add peppercorn brine and chicken stock and boil for 5 minutes more.
Reduce heat slightly, add creme fraiche and salt, and let simmer at a... - 39.0509