Chocolate Caramel Fondue

Servings: Serves: 2

Nutritional Information:

Per serving (400g)

Calories 1136, Fat 26g, Saturates 9.2g, Carbohydrate 233g, Sugars 221g, Fibre 3g, Protein 2.7g, Salt 3.1g


For the honeycomb

100g (scant 1/2 cup)

For the marshmallows

100ml (scant 1/2 cup)
125g (generous 1/2 cup)
1 1/2 tbsp
3 tbsp

For the Chocolate Caramel Fondue

120g (1/2 cup)
2 tbsp
1/2 x 400ml (13.5 fl oz) tin
50g (1/2 cup)



To make the honeycomb, in a large pan over a medium heat add the sugar and golden syrup and mix until the sugar has dissolved. Then turn up the heat and boil the mixture until caramelised and golden.


Add the bicarbonate of soda to the pan and stir until the mixture becomes foamy. Quickly and carefully scrape the mixture onto a lined tray. Allow the honeycomb to cool and set for 1 hour. Once set, break into pieces.


For the marshmallows, to a pan over a medium heat, add the water, sugar, agar, agave syrup and vanilla extract; bring to the boil and cook until the liquid is syrupy.


Using an electric whisk, mix together the aquafaba and cream of tartar until soft peaks form. Then, whilst still whisking, slowly pour in the sugar syrup. Once the mixture is fully incorporated, transfer to a lined baking tray and place in the fridge to set.


In a tray, mix together the icing sugar and cornflour. Remove the marshmallow from the fridge and cut into cubes, then roll in the cornflour mixture.


Finally, to make the fondue, to a large saucepan over a medium-high heat, add the sugar, water and butter and bring to the boil. Once the mixture starts to caramelise and turn a golden brown, add the coconut milk and whisk (carefully as the mixture may split). Once fully incorporated, add the dark chocolate and mix until melted. Serve all three elements together, along with your favourite fruit.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased