West Bend L5572D, 88533 DESSERT FONDUE RECIPES Milk Chocolate Fondue, Hints, Sweet Caramel Fondue

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 the Fondue Pot combine the chocolate chips and cream. Set the heat control at the “WARM” setting and stir constantly until the 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 the fondue forks. Swirl in chocolate to coat. Transfer to a plate and remove. Repeat fondue procedure. Makes enough chocolate for 8 to 12 servings.

Hints:

•Fresh fruit tidbits may be strawberries, apple, banana, oranges, green grapes, pineapple chunks and Bing cherries.

•Canned, drained pineapple chunks and mandarin oranges may be used in place of fresh fruits.

•Any remaining chocolate fondue may be refrigerated in a covered container. Heat gently and use as a sauce on desserts.

Sweet Caramel Fondue

1 14-ounce bag light caramels

2 tablespoons water

1.In the Fondue Pot, place unwrapped caramels. Add water. Set the heat control at the “SIMMER” setting and melt the caramels, about 10 minutes, stirring frequently. Reduce heat to the “WARM” setting.

2.For serving, spear marshmallows, apple wedges, dried fruits, fresh fruit tidbits with the fondue forks and dip into the caramel. Transfer to plate for serving. Repeat procedure. Cubes of angel food, sponge or pound cake can also be used, or dip cookies into caramel. Makes 6 to 8 servings.

Hints:

•For dipping apples, keep caramel sauce at the “SIMMER” setting. Place chopped nuts on waxed paper. Dip apples in the caramel and roll or set in the nuts. Makes 6 caramel apples.

•Any remaining caramel may be refrigerated in a covered container and used with desserts.

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