Just in time for sugaring season…
1 cup maple syrup
1 cup heavy cream (35%)
2 tbsp corn starch, mixed with a small amount of water
2 tbsp dark rum (optional (yeah, right))
things to dip – bread, fruit, fingers*
In a thick-bottomed pan, bring the syrup to a boil, reduce the heat and simmer for about 5 minutes.
While the syrup is simmering, mix the cream and corn starch. Whisk into the syrup. Continue stirring until the mixture thickens.
Remove from heat, add rum and transfer to a fondue bowl.
Dip!! You can keep it warm over a low flame under the fondue pot.
*it’s probably a little warm for direct finger-dipping, of course.