Sticky Toffee Fondue

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Sticky Toffee Fondue
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  • 135g Dark brown sugar
  • 10g Molasses sugar
  • 80g Unsalted butter
  • 2 tbsp Golden syrup
  • 160ml Extra thick cream
  • Step 1 Place the sugar, butter and syrup in a pan and combine over a medium heat and bring to boil, stirring continuously until the sugar has dissolved.
  • Step 2 Then boil for a further few minutes, swirling the pot occasionally.
  • Step 3 Remove from the heat and using a hand mixer on a low speed, whisk in the cream.
  • Step 4 Return to the heat and bring to a simmer again, whisking often.
  • Step 5 Boil for another few minutes, then remove from heat and pour into your Occasions Fondue, setting it on a medium heat to keep warm.
  • Step 6 Using your Fondue Forks, dip a selection of fruits and treats and enjoy!
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Russell Hobbs

Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.