Sephra Liquid Caramel Fondue (5 lb tub)
NEW RECIPE! 5 lb 10 oz. tub. Sephra liquid caramel works and tastes great as an alternative to chocolate. Easily thins with water for the correct consistency. Can also be used for espresso/coffee, desserts, milk shakes/smoothies, Ice Cream and cocktails.
Availability: In stock
- Buy 2 for $19.99 each and save 17%
Give your guests a decadent twist on a classic fondue. Enjoy this deliciously rich and buttery caramel in your fondue fountain! Explore new dipping possibilities with this gourmet liquid caramel.
5lb 10 oz. tub with re-sealable lid. Easily thin with water for the correct consistency. Delicious buttery taste.
Ingredients: Corn Syrup, Water, High Fructose Corn Syrup, Sugar, Nonfat Milk, Heavy Cream, Salt, natural Flavor, Pactin, Disodium Phosophate.
May contain soy and tree nuts.
Instructions for use:
Sephra Premium Liquid Caramel is ready to use on desserts and in beverages. For use in a fondue fountain, preheat fountain with liquid caramel for 20-30 minutes on medium or running heat setting, stirring occasionally. Caramel will thin as it heats. After running the fountain for 30-45 minutes, 1/2-1 cup of hot water will need to be added to maintain the correct caramel viscosity. Additional hot water will need to be added every 30-45 minutes as the caramel will thicken as it flows in the fountain. When adding water, start with small amounts and add as needed. If too much water is added, the caramel will become too thin and may splash. Add more caramel to thicken or let fountain run and it will thicken as it flows.
When adding water, pour into the fountain bowl and stir while the fountain is running. It may also help to Burp your fountain, turn the unit off and let the caramel settle and then turn the unit back on.
Home Fountain - 5 lbs of caramel
Small Commercial Fountain - 10 lbs of caramel
Large Commercial Fountain - 20 lbs of caramel
Quality Value Price
Quality Value Price
was the favorite. I think it was more of a novelty. Especially good with pretzels and apples. (Posted on 12/7/2017)