CHOCOLATE CARAMEL FONDUE
It's easy to keep the ingredients for this rich fondue on hand in case company drops by. I serve it in punch cups, so guests can carry it on a dessert plate alongside whatever fruit, pretzels and other dippers they like. -Cheryl Arnold, Lake Zurich, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine milk, caramel topping and chocolate; cook and stir over low heat until blended and heated through. Transfer to a heated fondue pot; keep warm. Serve with fruit and/or pretzels for dipping.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 85mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.
CARAMEL CHOCOLATE FONDUE
This dessert is fast yet fancy. Keep the ingredients on hand for last-minute entertaining. -Christopher Bingham, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, melt caramels with cream over low heat, stirring frequently until smooth. Remove from the heat. Stir in extract. , Keep warm. Dip cake and fruit into fondue, then into nut topping.
Nutrition Facts : Calories 335 calories, Fat 23g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 21mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE CARAMEL FONDUE
I saw this on the FoodNetwork and used it for a chocolate fondue party in my son's class this year on Valentine's Day. It was a hit.
Provided by DDW7976
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Melt ingredients on stove top over med. heat, stirring until mixture is melted and smooth. Place in fondue pot and watch closely so that it doesn't boil or scorch.
- Serve with dippers such as: strawberries, bananas, pretzels, pound cake or angel food cake, marshmallows, dried fruit. etc.
Nutrition Facts : Calories 876.7, Fat 81.4, SaturatedFat 50.4, Cholesterol 81.9, Sodium 192.9, Carbohydrate 62.5, Fiber 19.2, Sugar 1.1, Protein 16.5
CHOCOLATE CARAMEL FONDUE
Another recipe I adapted from a local fondue restaurant. This is comforting in winter and yet goes perfect with fresh summer fruits. Also a great way to serve dessert at a dinner party. One year for our neighbors for Christmas we layered all the ingredients substituting marshmallows for the marshmallow cream and w/o the cream in fancy gift bags. We tied it with ribbon and a tag explaining how to finish the recipe. What a hit!!!
Provided by startnover
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt caramels with 1/2 c cream.
- Add chips and save marshmallow cream for last.
- Use remaining cream to control thickness of fondue.
- Place fondue in electric fondue pot on low.
- We add 1/2 c loosely chopped pecans to make a turtle fondue.
- Serve with bananas, strawberries, angel food cake, bite size brownies, mini chocolate chip cookies, marshmallows, pretzels, apples etc.
Nutrition Facts : Calories 286.7, Fat 16.7, SaturatedFat 10, Cholesterol 34, Sodium 35.1, Carbohydrate 35.8, Fiber 1.4, Sugar 24.9, Protein 2
CHOCOLATE CARAMEL FONDUE
Provided by Robin Miller : Food Network
Categories dessert
Time 10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Melt the chocolate in a double boiler or in a large bowl set over simmering water or in the microwave for a few minutes on HIGH (stirring every minute). Stir in the caramel sauce and milk until blended and smooth.
- Remove from the heat and transfer to a serving bowl. Arrange the fruit, cake, and other goodies around the chocolate mixture and start dunking!
CREAMY CHOCOLATE CARAMEL FONDUE
Serve this Creamy Chocolate Caramel Fondue with fruit, pretzels, marshmallows and more. Caramels, half-and-half and bittersweet chocolate melt together to make the creamiest, most luscious chocolate caramel fondue imaginable.
Provided by My Food and Family
Categories Home
Time 10m
Yield 18 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Microwave caramels and half-and-half in microwaveable bowl on HIGH 2 min.; stir. Continue microwaving until caramels are completely melted and mixture is well blended, stirring every 20 sec.
- Add chocolate; stir until completely melted.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 4.6667 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0.756 g, Sugar 0 g, Protein 2 g
CARAMEL FONDUE
Make and share this Caramel Fondue recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Combine caramels, milk, and cream cheese in a large Dutch oven; cook over low heat, stirring constantly, until caramels melt and mixture is smooth.
- Add additional milk if mixture is too thick for dipping.
- Spoon into fondue pot or chafing dish.
CHOCOLATE FONDUE
I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "A simple party dessert which is a year-round opportunity to use the season's best and ripest fruit." My comments submitted as a review when I first tried it were, "Excellent chocolate fondue. I cut the recipe in half and prepared it with Ghirardelli Semi-sweet chocolate and heavy cream. Hubby and I ate an entire pound of strawberries dipped in this luxury while watching movies tonight." I have made this many times since for just Hubby and I, and for guests. It is a very good chocolate fondue.
Provided by Ms B.
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
- Stir until smooth.
- Add more liquid if the sauce seems too thick or look curdled.
- Remove from the heat and stir in the vanilla.
- Use warm fondue immediately or set aside until needed and rewarm briefly.
- Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
- If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
- Leftover sauce keeps several days in the refrigerator.
- It is a prefect topping for ice cream.
- Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
- For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
- For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
- Butter or cream results in a softer, mellower chocolate flavor.
- Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
- If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
- Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).
CARAMEL FONDUE
My brothers can't get enough of this caramel dip. We gather around the table, dipping pieces of pound cake and fruit until the fondue pot is clean! -Leora Miller, Milford, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-3/4 cups.
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine 1/2 cup cream, sugar, corn syrup, butter and salt. Bring to a boil over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring constantly. Cool to 220°; stir in remaining cream. Bring to a boil. Remove from the heat; stir in vanilla., Transfer to a fondue pot and keep warm. Serve with pound cake and fruit.
Nutrition Facts : Calories 162 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 96mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein.
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