Combine sugar, corn syrup, and water in a medium saucepan and place over low heat. Stir and cook for about 10 minutes, until the sugar dissolves. Increase the heat to moderately high and simmer, until the syrup starts to become golden.
Using a wet brush, brush down the sides of the saucepan occasionally during the process. Swirl the pan and continue to simmer, after about 40 minutes from starting, the caramel changes to a deep amber color.
Remove the saucepan from heat. Stir in the heavy cream, followed by the butter. Combine them together until the butter is melted.
Place the saucepan on heat again and bring just to simmer. Remove from heat and add the vanilla. Let the caramel cool for 30 minutes, whisking every now and again.
Then, transfer to the fondue pot placed over low heat, add any optional toppings, and serve alongside the dippers.
Chef's Tip:
You can use pound cake, angel food cake, brownies, bananas, pineapple, pears, and apples as dippers, and top the caramel fondue with shaved chocolate, chopped nuts, grated coconut, and minced dried fruit.
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