Fondue is a great sharing dish that, traditionally, was savoury – but serving a sweet fondue is even better, and probably more attractive for the younger members of the family.
I've made this with various inflections of flavour – such as dark and white chocolate and hazelnut praline.
For the salted caramel fondue
280g caster sugar
500ml double cream
2tsp Cornish sea salt
Put the sugar and water in a pan and bring to the boil on a medium heat, add the glucose and continue boiling until the mixture starts turning a dark caramel colour. Every so often, brush the sides of the pan with water to avoid the sugar crystallising and burning.
Remove from the heat and leave to cool for 5 minutes or so. Meanwhile, in another pan, bring the cream to the boil.
Gently stir the hot cream into the sugar and water mixture, bring back to the boil, then add the sea salt and butter. Serve in a fondue dish, or similar, with the strawberries all around.