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- 10 ounces caramels (about 42 pieces)
- 1/2 cup heavy cream or half-and-half (plus extra, optional)
- 1/2 cup crumbled gorgonzola cheese
Combine caramels and cream in a heavy-bottomed saucepan. Melt over medium heat. Reduce heat to low; stir in gorgonzola until just melted. For thinner sauce, add extra cream to taste. Serve immediately or refrigerate for up to one week. Warm over low heat to serve.
This sauce is delicious drizzled over apple pie – or served as a fondue with wedges of apples and pears!
Recipe from Central Market Mill Creek - Culinary Resource Center
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