Chocolate Caramel Raspberry Fondue (For Mini Crock Pot) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I first tasted this fondue at a friend's Christmas party about 8-9 years ago. I think just about everyone left that party with a copy of the recipe! I have served this at my own parties many times with great success. I enjoy serving this with strawberries, fresh pineapple chunks, cantaloupe, bananas, and sponge cake as the dippers. This makes enough fondue to partly fill a medium-sized crockpot. Ingredients:
1 (12 ounce) package semi-sweet chocolate chips |
1 (14 ounce) package caramels, unwrapped |
1 (12 ounce) can evaporated milk |
1/2 cup sweet unsalted butter |
1/2 cup raspberry preserves or 1/2 cup jam |
sponge cakes or poundcake, for dipping |
chunks fresh fruit, for dipping |
Directions:
1. In a 2-quart saucepan, combine chocolate chips, caramels, milk, butter, raspberry jam.
2. Cook over low heat, stirring often, until melted and smooth- this may take a while, about 20-30 minutes (do not be tempted to rush things by raising the heat or your fondue will burn).
3. When everything has melted together, pour into a either a fondue pot or a crockpot set on low heat.
4. Serve along with a platter of bite-sized pieces of sponge cake, pound cake, and fresh fruit and some fondue forks or skewers to dip into the fondue.
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