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.
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.
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.
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.
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!
Time 10m Yield 6 servings Number Of Ingredients 7 Steps:
Build a medium-low campfire that has a grate for cooking. Break the chocolate bar into small pieces using the handle of a wooden spoon (or you can smack it against a picnic bench). Unwrap and add the pieces to a medium saucepan along with the dulce de leche, 1/2 cup and 1 teaspoon salt. Place the saucepan, on the grate and over the fire, and cook, stirring occasionally, until the chocolate melts and the sauce is completely smooth, about 5 minutes. If it?s too thick, then add 1 tablespoon of water at a time until desired consistency. Serve with suggested dippers, such as marshmallows, graham crackers, berries, pineapple chunks, red and/or green grapes, shortbread cookies or vanilla wafers (see Cook?s Note).
Yield Serves 4 Number Of Ingredients 6 Steps:
Combine sugar and 2 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes. Add warm cream to caramel. Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes. Add Cognac and cook 1 minute longer. Remove from heat. Add butter and stir until melted. (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.) Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over candle or canned heat burner. Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.
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.
Number Of Ingredients 4 Steps:
In a saucepan, combine sugar and 1/4 cup water. Cook over medium-low heat, stirring with a wooden spoon, until sugar has dissolved. Cover; bring mixture to a boil. Keep covered, about 1 minute, to let condensation wash down inside of pan to prevent crystals from forming (or wash down sides of pan with a wet pastry brush). Raise heat to medium-high. Without stirring, cook, swirling pan, until mixture turns a medium to dark amber. At arm’s length, carefully add cream (it will spatter). Add vanilla-bean seeds to pan, and whisk to combine. Transfer to a fondue pot, and set over a warming candle. Serve immediately with assorted accompaniments, as desired.
Time 20m Yield 8 Number Of Ingredients 8 Steps:
In 2-quart nonstick saucepan, heat water over high heat until hot. Dissolve coffee crystals in water. Add milk, caramels and pecans to coffee. Heat over medium-low heat, stirring frequently, until caramels are melted and mixture is hot. Pour mixture into fondue pot and keep warm. Arrange apples, pineapple and cake on serving plate. Use skewers or fondue forks to dip into fondue.
More about “caramel chocolate fondue recipes”
Time 10m Yield 6 Number Of Ingredients 5 Steps:
In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla. Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.
