Here are two more fondue recipes for Amy B
Tennessee9, 9/27/09 newsletter.
Robbie In
Easy Chocolate Bar Fondue
1 (1/2 lb.) Hershey milk chocolate bar
1/3 c. light cream or evaporated milk
Break chocolate bar into pieces. Place chocolate in a fondue pot or in the top
of a double boiler. Add light cream or evaporated milk. Stir over low heat until
chocolate is melted. Serve warm with a selection of fondue dippers.
Fondue Dippers: Nut halves; marshmallows; fresh fruit; strawberries; pineapple
chunks; bananas; pears; peaches; apples; mandarin orange slices; lady fingers;
pieces of cake or quick breads (angel food, pound, sponge, banana bread, apple
bread, or cinnamon bread). Drain any juice from the fruit and brush with lemon
juice to prevent browning. Be creative and try different fruits and cakes.
Robbie IN
Caramel Fondue
2 (14 oz.) bags caramels unwrapped
1 (5 oz.) can evaporated milk
1 (10.5 oz.) bag miniature marshmallows
Assorted cut fruit, cubes of cake, sweet breads or pretzels for dipping.
Melt caramels in a large double boiler, stir frequently. Stir in milk and
marshmallows slowly until completely blended together.
Transfer to fondue pot and serve cubes of cake, sweet breads, and pretzels or
cut fruit for dipping. Toss apples, bananas, and peaches, in lemon juice to keep
from browning.
Robbie IN
http://www.nancyskitchen.com
