1. Heat maple syrup in a saucepan set over medium heat for about 3 to 4 minutes. Remove from heat.
2. Dilute cornstarch in 10 mL (2 tsp.) of cream and stir vigorously to remove any lumps.
3. Add remaining cream and diluted cornstarch to maple syrup.
4. Heat again over medium-high heat, whisking constantly until mixture thickens.
5. Remove from heat and keep warm in a chocolate fondue bowl.

Chef’s secret
Have fondue left over? Keep it in the fridge and use as an ice cream topping. Utterly delicious!