12
Dessert Fondue Recipes Milk Chocolate Fondue
3 11½-ounce packages milk chocolate chips
1½ cups heavy whipping cream
½ teaspoon peppermint extract OR 2-3 tablespoons crème de menthe, optional
1. In Fondue Pot combine chocolate chips and cream. Set heat control at WARM
setting and stir constantly until chocolate melts.
2. Add mint-flavoring if desired. Stir to blend.
3. For serving spear 1-inch cubes of angel food, sponge or pound cake, ladyfinger
cookies, marshmallows, dates, dried apricots or fresh fruit tidbits with fondue
forks. Swirl in chocolate to coat. Transfer to plate and remove. Repeat fondue
procedure. Makes enough chocolate for 8 to 12 servings.
HINTS:
1. Fresh fruit tidbits may be strawberries, apple, banana, oranges, green grapes,
pineapple chunks and Bing cherries.
2. Canned, drained pineapple chunks and mandarin oranges may be used in place
of fresh fruits.
3. Any remaining chocolate fondue may be refrigerated in covered container. Heat
gently and use as sauce on desserts.
Sweet Caramel Fondue
1 14-ounce bag light caramels
2 tablespoons water
1. In F ondue Pot, place unwrapped caramels. Add water. Set heat control at
SIMMER setting and melt caramels, about 10 minutes, stirring frequently.
Reduce heat to WARM setting.
2. For serving, spear marshmallows, apple wedges, dried fruits, fresh fruit tidbits
with fondue forks and dip into caramel. Transfer to plate for serving. Repeat
fondue procedure. Cubes of angel food, sponge or pound cake can also be
used, or dip cookies into caramel. Makes 6 to 8 servings.
HINTS:
1. For dipping apples, keep caramel sauce at SIMMER setting. Place chopped
nuts on waxed paper. Dip apples in caramel and roll or set in nuts. Makes 6
caramel apples.
2. Any remaining caramel may be refrigerated in covered container and used with
desserts.