Caramel Latte Fondue Dip
• 1 1/4 cups heavy cream
• 3 tablespoons instant espresso powder
• 1 1/2 cups sugar
• 2 teaspoons light corn syrup
In a heavy saucepan, bring the cream to a boil over medium-high heat. Remove from the heat and whisk in the espresso powder until it dissolves completely. In a separate deep, heavy saucepan (one with a light interior so you ca see the color of the sugar as it cooks), combine the sugar, water, and corn syrup, stirring until the consistency of wet sand. Cover and bring to a boil over medium-high heat. Remove the cover and cook the sugar without stirring until it starts to turn golden around the edges, 5 to 8 minutes. Swirl the pan as necessary to ensure even cooking.
Serve With: cinnamon sugar doughnut holes or other purchased doughnuts • banana chunks • pear chunks • cubes of devil's food pound cake or other dense chocolate cake • chopped toasted hazelnuts, pecans, or almonds