Why This Recipe Works
After trying several different methods to make our caramel-rum fondue recipe, we figured out it was best to add a fair amount of water to the sugar to ensure even melting, then cover the pot and cook it over high heat. The lid prevents crystallization because the trapped condensation washes the walls of the pot and removes any adhered sugar crystals that could cause the sugar to seize. Once the sugar was completely dissolved, we removed the lid and lowered the temperature to make it easy to gauge the caramel’s color—there’s a very fine line between a perfect golden-brown caramel and a bitter, burnt caramel. After adding the heavy cream, we enriched our caramel-rum fondue recipe with a little butter, which made its appearance more glossy and its flavor rounder, and spicy dark rum, which best matched the caramel’s flavor.