Sticky Toffee Rum Fondue Sauce

GINGERBREAD WITH STICKY TOFFEE FONDUE

GINGERBREAD WITH STICKY TOFFEE FONDUE

Ingredients

Sit around a bubbling pot of this boozy, spicy sauce and dip these acorn shaped gingerbread into the sauce. If you don't have this specialty pan just make it in a 9 by 13 sheet pan and cut the cake into cubes.

You can serve this sauce over ice-cream, with toasted nuts or gingerbread cake and custard.

If you plan to serve it with ice cream you could stir in a 1/5 teaspoon each of ground cloves, cinnamon and allspice.

Instructions

FOR THE FONDUE

1.5 CUPS DARK BROWN SUGAR

1/2 CUP UNSALTED BUTTER

1/4 CUP LIGHT CORN SYRUP

1 CUP CREAM (SUCH AS AMUL)

1/2 TEASPOON CORNSTARCH

1/4 TEASPOON SEA SALT

1/4 CUP WATER

1/4 CUP DARK RUM

COMBINE ALL THE INGREDIENTS EXCEPT THE RUM AND COOK IN A HEAVY BOTTOM SKILLET ON MEDIUM HEAT UNTIL BUBBLY, THICK AND REDUCEd BY ABOUT 30%. SWITCH OFF FLAME AND STIR IN RUM. POUR INTO YOUR FONDUE POT AND SERVE WITH GINGERBREAD.

http://www.taradeshpande.in/sticky-toffee-rum-fondue-sauce/