Hamilton Beach 840149601 manual Choco-Berry Fondue, Gourmet Caramel Apples

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Choco-Berry Fondue

1	(12 ounce/350 ml) jar caramel	Serving Tip: Excellent sauce
	ice cream topping
1	can (8 ounce/250 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 cookie sheet.

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

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