Food & Wine
March 01, 2002

Peggy Cullen's buttery caramel fondue has many virtues: It's easy to make, has a long shelf life and is fun for a crowd. But mostly Cullen loves it because it's so...sticky. Her favorite part of the fondue ritual is rolling pieces of gooey, caramel-coated fruit in shaved chocolate, chopped nuts or coconut.

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