Hamilton Beach 840149600 German Chocolate Dip, Choco-BerryFondue/Sauce, Gourmet Caramel Apples

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German Chocolate Dip

1(12 ounce/350 ml) jar caramel ice cream topping

1(14 ounce/415 ml) can sweetened condensed milk

1(12 ounce/340 g) package semi-sweet chocolate chips

1cup (250 ml) shredded coconut 1⁄2 cup (125 ml) pecan pieces

(toasted, optional)

Serving Tip: Serve with apple wedges (squeeze a little lemon juice on the apples to prevent them from turning brown).

1.In stoneware dish, mix caramel topping, condensed milk, and chocolate chips.

2.Cover and cook on MEDIUM for about 1 hour.

3.Stir in coconut and pecans.

4.Cover and cook about 1 hour, stirring occasionally. 10-12 servings.

Choco-Berry Fondue/Sauce

1	(12 ounce/350 ml) jar caramel
	ice cream topping	Serving Tip: Excellent sauce
1	can (8 ounce/415 ml) evaporated milk	to serve over pound cake.
1	(10 ounce/300 ml) jar raspberry preserves

1(12 ounce/340 g) package semi-sweet chocolate chips

1⁄2 cup (1 stick/115 g) butter, quartered

1.In cooking dish, mix caramel topping, evaporated milk, and raspberry preserves together.

2.Stir in chocolate chips.

3.Cover dish and cook on MEDIUM for 2 hours, stirring occasionally.

4.Before serving, stir in butter until melted. 10-12 servings.

Gourmet Caramel Apples

2(14 ounce/800 g) bags caramels

1⁄4 cup (60 ml) water

4green apples, washed

1cup (250 ml) walnuts, chopped

2tablespoons (30 ml) crystallized ginger, chopped 1⁄2 cup (125 ml) dried cranberries

4popsicle sticks

1⁄2 cup (125 ml) coconut, toasted (optional)

1.Unwrap caramels and place with water in the stoneware dish.

2.Cover and heat on MEDIUM. Stir occasionally, until thoroughly heated, approximately one hour.

3.Mix walnuts, crystallized ginger and cranberries together on a cookies sheet.

4.Push popsicle stick into apples, dip in melted caramel and immediately roll in walnut mixture and sit on wax paper to dry. 10-12 servings.

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