{"id":16,"date":"2005-03-25T18:09:53","date_gmt":"2005-03-25T18:09:53","guid":{"rendered":"http:\/\/34.95.25.178\/recipes\/2005\/03\/maple_fondue\/"},"modified":"2005-03-25T18:09:53","modified_gmt":"2005-03-25T18:09:53","slug":"maple_fondue","status":"publish","type":"post","link":"https:\/\/www.golding.ca\/recipes\/2005\/03\/maple_fondue\/","title":{"rendered":"Maple Fondue"},"content":{"rendered":"<p>Just in time for sugaring season&#8230;<\/p>\n<p><!--more--><br \/>\n1 cup maple syrup<br \/>\n1 cup heavy cream (35%)<br \/>\n2 tbsp corn starch, mixed with a small amount of water<br \/>\n2 tbsp dark rum (optional (yeah, right))<br \/>\nthings to dip &#8211; bread, fruit, fingers*<br \/>\n<img loading=\"lazy\" decoding=\"async\" alt=\"maple.gif\" src=\"http:\/\/www.golding.ca\/recipes\/images\/maple.gif\" width=\"52\" height=\"47\" border=\"0\" \/><br \/>\nIn a thick-bottomed pan, bring the syrup to a boil, reduce the heat and simmer for about 5 minutes.<br \/>\nWhile the syrup is simmering, mix the cream and corn starch. Whisk into the syrup. Continue stirring until the mixture thickens.<br \/>\nRemove from heat, add rum and transfer to a fondue bowl.<br \/>\nDip!! You can keep it warm over a low flame under the fondue pot.<br \/>\n*<i>it&#8217;s probably a little warm for direct finger-dipping, of course.<\/i><br \/>\nFrom <a href=\"http:\/\/www.natrel.ca\/english\/recipes\/index.html\">Natrel<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Just in time for sugaring season&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-16","post","type-post","status-publish","format-standard","hentry","category-cookies-cakes-other-good-things"],"_links":{"self":[{"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/posts\/16","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/comments?post=16"}],"version-history":[{"count":0,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/posts\/16\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/media?parent=16"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/categories?post=16"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/tags?post=16"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}