Maple Fondue

• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter or 1/4 cup margarine
• 1/2 teaspoon ground cinnamon
• 3/4 cup pure maple syrup
• 1 1/2 cups light cream or 1 1/2 cups half-and-half cream (not fat-free)
• 2 tablespoons cornstarch

1. Combine brown sugar, butter, and cinnamon in a saucepan.
2. Bring to a boil over medium heat and boil 1 minute, stirring occasionally.
3. Add maple syrup and 1 cup cream; whisk until smooth.
4. Return to a boil.
5. Whisk remaining 1/2 cup cream and cornstarch in a small bowl until smooth; whisk into saucepan.
6. Return to a boil; reduce heat and simmer 3 minutes, stirring often.
7. NOTE: The fondue may be made up to 2 days ahead.
8. Refrigerate in covered container.
9. Reheat in microwave or over low heat before serving.
10. Dippers: fruit pieces,bought or homemade gingermen cookies, pound cake cubes or"fingers".

brown sugar, butter, ground cinnamon, maple syrup, light cream, cornstarch

Taken from www.food.com/recipe/maple-fondue-45586 (may not work)