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RECIPES
Friends and family will enjoy dipping into delicious fun with the
'50s-STYLE CHOCOLATE FONDUE POT! You can make a variety of
delectable warm chocolate or cheese dips quickly and easily.
Serve your fondue with the following:
•
Fresh Fruit:
sliced apples, bananas, strawberries, grapes, honeydew melon, pears,
raspberries (fresh fruit should be ripe but still firm enough to not dissolve while dipping)
•
Dried Fruit:
figs, apricots, bananas, pineapple, seedless dates
•
Cakes and Cookies:
pound cake, shortbread, angel food cake, lady fingers, biscotti
•
Breads:
baguettes, French bread, pumpkin bread, zucchini bread, pretzels
Be creative and ENJOY your '50s-STYLE CHOCOLATE FONDUE POT!
NOTE:
The capacity of your '50s-STYLE CHOCOLATE FONDUE POT is
approximately 4 cups. The following recipes may yield a larger quantity than
will fit in the pot at one time. You may choose to divide the recipe in half, or
keep additional fondue in a saucepan and refill the pot as needed.
CHOCOLATE FONDUE
•
½ Cup Semi-sweet
Chocolate Chips
•
1 Tbsp. Butter
or Margarine
•
½ (14-oz.) Can
Sweetened
Condensed Milk (NOT
evaporated milk)
•
1 Tbsp. Water
•
½ Tsp. Vanilla Extract
Place chocolate chips, butter, sweetened
condensed milk and water in fondue pot.
Turn temperature control on your '50s-STYLE
CHOCOLATE FONDUE POT to high heat setting.
Cook and stir constantly until thickened,
about 5 minutes. Add vanilla.
Continue to heat while stirring, until thick and smooth.
Keep fondue warm over low heat.
BUTTERSCOTCH FONDUE
•
½ Cup Packed
Brown Sugar
•
1
/
3
Cup Light
Corn Syrup
•
¼ Cup Heavy
Whipping Cream
•
2 Tbsp. Butter
or Margarine
•
½ Tsp. Vanilla Extract
In a small saucepan, combine the brown sugar,
corn syrup, cream and butter. Bring to a boil
over medium heat, stirring occasionally.
Reduce heat to medium-low; cook for 5 minutes.
Remove from heat; stir in vanilla.
Transfer to '50s-STYLE CHOCOLATE FONDUE POT
and keep warm over medium-low heat.
