Toastmaster RHFD2 MAPLE PECAN FONDUE, WHITE CHOCOLATE FONDUE, STRAWBERRY CREAM CHEESE FONDUE, (cont.)

Recipes (cont.)

MAPLE PECAN FONDUE

2/3 cup milk

1/2 cup pure maple syrup

6tablespoons light corn syrup

11/2 tablespoons cornstarch

2tablespoons butter

1/2 teaspoon vanilla extract

1/2 cup finely chopped pecans

Serve with fresh fruit, pastries, and bread. Serves 4-6

1.Heat milk, maple syrup, and corn syrup on setting 2 stirring constant- ly, about 5 minutes or until well mixed.

2.Turn up to setting 3 and whisk in cornstarch. Cook for 5 minutes or until thick, whisking occasionally.

3.Stir in butter, vanilla extract, and pecans. Turn down to setting 1 and serve immediately.

WHITE CHOCOLATE FONDUE

212-ounce package white chocolate chips 3/4 cup half & half

2teaspoons vanilla extract

Serve with fresh fruit. Serves 4-6

1.Add chocolate chips and half & half. Heat on setting 2 and stir until smooth, approximately 5-10 minutes.

2.Stir in vanilla extract and turn down to setting 1. Serve immediately.

STRAWBERRY CREAM CHEESE FONDUE

28-ounce packages cream cheese, softened 3/4 cup heavy whipping cream

110-ounce jar Polander® Spreadable Seedless Strawberry Fruit

Serve with bagels, pastries, and breads. Serves 4-6

1.Add all ingredients to Fondue Pot and heat on setting 3 until melted and hot, stirring often, approximately 5-10 minutes.

2.Turn down to setting 1 and serve immediately.

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