For the caramel fondue, heat sugar, cream and butter
small bowl, combine the chocolate and 1/2 cup milk
Place the chocolate, cream and corn syrup in a heatproof bowl. Set the bowl over a pan of gently simmering water. Heat for 3-4 mins, stirring occasionally, until melted and smooth.
Thread the strawberries, banana and marshmallows onto wooden skewers (if serving to small children you may want to snip off the pointed ends with strong kitchen scissors). Spoon the warm chocolate fondue into small dishes. Serve with the fruit skewers and additional whole strawberries for dipping.
In saucepan, melt butter and chocolate on low-medium heat.
As chips begin to melt, add 1/4 cup milk, stir and add more milk if you want a thinner chocolate fondue.
Keep stirring until fondue is melted completely and even.
Remove from heat and dip strawberries while sauce is still warm.
Take a microwave safe dish or even pyrex measuring cup large enough to hold the fondue ingredients and heat on high for 30 seceonds at a time checking to see if melted my mixing with a spoon each time.
You can put the blend in a decorative bowl.
Put the dippers out with plates and wooden skewers and enjoy immediately.
Break the chocolate bar into chunks-- the smaller
Melt chocolate and sweet condensed milk over a double boiler or Bain Marie (A pot warming content over another pot filled with little bit of water). Once melted add Kahlua and pour in chocolate fondue dishware. Keep warm over tealight candle.
Enjoy with fresh cut fruits.
Place all ingredients in a ceramic fondue pot over low heat.
Stir constantly until the mixture is melted and smooth.
Do not allow to bubble.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot.
Spear fruit or nuts with fondue forks or wooden skewers, dip, swirl and enjoy!
Combine the chocolate chips and milk in the top of a double boiler or heavy saucepan and stir constantly until melted and smooth.
Stir in peanut butter.
Stir in additional milk if needed to reach desired consistency.
Pour mixture into fondue pot and enjoy!
(If mixture gets to thick, add more milk.).
Combine custard, cocoa powder and chocolate in a medium saucepan over medium-low heat, stirring constantly, until chocolate has melted and mixture is smooth. Transfer to a small ceramic fondue pot.
Thread fruit and marshmallows onto 12 skewers. Serve with fondue.
Place chocolate, cream and Cointreau in a heatproof bowl. Stir over a double boiler for 4-5 mins, until melted and smooth.
Meanwhile, toast waffles then cut into heart shapes or fingers. Arrange on a platter along with fruit for dipping in fondue.
Pour chocolate mixture into a warmed fondue pot. Serve immediately.
*Suggested fondue dippers: Angel food or pound cake squares; banana, apple or pineapple chunks, strawberries, seedless grapes or marshmallows.
Add milk, sour cream, melted chocolate, butter, eggs, and vanilla.
Heat sweetened condensed milk, milk and butter in medium saucepan over Med-Low, until butter is melted.
Add chocolate morsels; stir until melted and smooth.
Remove from heat; add vanilla.
Serve immediately in fondue pot or serving dish to keep warm.
Serve as a dip with marshmallows, cubes of angel food cake, pound cake, pieces of fruit such as apples, pears, strawberries, mandarin oranges, pineapple, bananas and seedless grapes.
Combine cream and chocolate in a medium heatproof bowl and place over a medium saucepan of simmering water (don't let base touch water). Cook, stirring, for 3-4 mins, until melted and combined. Stir in liqueur and transfer to a heatproof serving bowl.
Thread blueberries and raspberries alternately onto 6 skewers. Serve fondue with berry skewers, waffle cookies and marshmallows.
Heat cream over medium heat until just boiling. Reduce heat and add chocolate and marshmallows, stirring until smooth. Remove from heat and add cointreau. Transfer to a serving bowl.
Arrange fruit, biscotti and marshmallows on a platter. Serve with fondue and skewers for dipping, if desired.
Place chocolate and cream in a medium saucepan on low heat. Cook, stirring, for 2-3 mins until melted and smooth. Stir in liqueur.
Transfer to a fondue dish and keep warm over a gentle flame, stirring often. Serve with strawberries.
In a medium heatproof bowl, combine the chocolate and cream and melt over a pan of gently simmering water. Stir in the liqueur and transfer to a fondue dish. Keep warm by lighting candle underneath the dish. Serve with strawberries, stirring occasionally.
Heat chocolate, heavy cream and liqueur over low heat, stirring, for 2-3 mins, until melted and smooth. Transfer to fondue dish and keep warm over a gentle flame, stirring often.
Serve hot with a selection of fruit and marshmallows.
Heat heavy cream in a saucepan over low-medium heat until hot but not simmering.
Add chocolate and stir until melted.
Add vanilla and stir.
Transfer to fondue pot and serve with fresh fruit and pound cake.
Substitute vanilla with orange liqueur, kirsh or framboise for extra flare.