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Creamy Maple Fondue

Creamy Maple Fondue

Serves 4


125 ml (4 fl.oz.) Pure Maple Syrup
500 ml (1 pt) single cream
10 ml (2 tsp.) corn flour
Firm fruits and berries cut into small pieces


Gently heat Pure Maple Syrup in a pan for 5 minutes. In a bowl, mix the corn flour with 10 ml (2 tsp.) of cream. Bring the remaining cream to the boil and add the Maple Syrup. Blend to corn flour into the syrup mixture. Heat gently, stirring continuously until thickened. Serve the fondue in a small pan over a spirit lamp. As a delicious alternative use crème fraîche in place of single cream.

Need more recipes than we have here on site? Order The Official Vermont Maple Cookbook, published by the Vermont Maple Foundation.