There’s about as many different modern versions of fondue as there are Swiss people in Switzerland. (Which is about 7.5 million in case you were wondering.) I mean, it’s obvious why that is, right?
“Let’s dip delicious stuff into warm delicious sauce!”
Genius. But here’s a better question: why should cheese and chocolate get to have all the fun!?
Formula 79, to the rescue! Our newest (and possibly dreamiest) caramel treat is a salted vanilla bean caramel sauce. Named for the atomic weight of gold, it’s rich and buttery with a subtle sweetness and soft creaminess. We cook it in small batches using our flavorful, unique sugars, rich Strauss cream, freshly scraped vanilla beans, and a hint of Balinese Sea Salt.
Like all of our delectable caramel treats, we don’t use corn syrup, refined white sugar, butter, preservatives, or anything artificial. In fact, we only use sustainably farmed, organic, ultra premium ingredients like minimally processed sugars that add complex, layered flavors and nutritional value while also being lower glycemic and gluten free.
How perfect is it then, that the fondue world was crying out for a new medium to dip all those yummy cookies, breads, pretzels, and fruits in? Is there a prize for solving important problems such as these? If so, we accept.
Barbary Brix's Formula 79 caramel fondue
For our super simple recipe below, we selected some local, organic strawberries and Pink Lady apples, cooked up some Applegate bacon, toasted some organic mini waffles, and got our hands on Annie’s Organic Pretzel Bunnies and Mary’s Gone Crackers’ Pretzel Sticks. You can pretty much use anything you think would taste good with warm, dreamy caramel sauce all over it.
Here’s the step by step:
- Prep the things you want to dip.
- Pour jar of Formula 79 into sauce pan.
- Warm on low heat until desired temperature. We suggest, slightly warm.
- Pour into fondue pot or bowl.
- Dip your treats!
- Enjoy.
- Repeat.
Don’t forget the bubbly! All of our caramels pair exquisitely with the sparking white wines but none as wonderfully as the Formula 79. It’s like they were made for each other (tres romantique!) and if we at BBx have strong convictions about anything it’s that you never need a “special” occasion to pop open a bottle of the champ-fun!
Cheers!
Sugar + The Cap’n
PS We understand if you’re too excited to wait for the caramel sauce to warm up to fondue temperatures. So, we’ll just make sure and mention that this sauce is smooth, dip-able, and spreadable, even when it’s cold.
PPS It really took a lot of self control to not title this post: “Fondue me, baby!!” Don’t judge.Tweet