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9
FRUITY FONDUE
•
1 Cup Granulated
Sugar
•
10 Tsp. All-
Purpose Flour
•
1 Cup Water
•
¼ Cup Butter or
Margarine, cubed
•
1 Tbsp. Lemon Juice
•
1 Tbsp. Orange Juice
•
¼ Tsp. Grated
Lemon Peel
•
¼ Tsp. Grated
Orange Peel
•
1
/
8
Tsp. Ground Ginger
•
Fresh fruit
In a heavy saucepan, combine the sugar
and flour. Stir in water until smooth.
Bring to a boil over medium heat; cook and stir for 2
minutes or until thickened. Remove from the heat.
Stir in the butter, lemon and orange juice and peel and
ginger. Continue to stir until the butter is melted.
Transfer to '50s-STYLE CHOCOLATE FONDUE POT
and keep warm over medium-low heat.
Serve with fresh strawberries, honeydew
melon, pineapple or your favorite fruit.
WHITE CHOCOLATE FONDUE
•
¼ Cup Heavy Cream
•
½ Tbsp. Unsalted
Butter
•
¼ lb. White
Chocolate, chopped
•
½ Tsp. Vanilla Extract
•
1 Tbsp. White
Creme de Cacao
In a small saucepan, heat the cream and butter
over low heat until the butter melts and cream
comes to a simmer, stirring frequently.
Place chopped chocolate in '50s-STYLE
CHOCOLATE FONDUE POT on medium heat
setting. Pour the hot cream into the Pot.
Stir in the vanilla and creme de cacao until
smooth and completely melted.
Serve with fresh strawberries, grapes or honeydew melon.
CARAMEL FONDUE
•
1 Cup Heavy
Whipping Cream,
divided
•
¾ Cup Sugar
•
½ Cup Light
Corn Syrup
•
¼ Cup Butter
•
¼ Tsp. Salt
•
½ Tsp. Vanilla Extract
In a heavy saucepan, combine ½ cup cream,
sugar, corn syrup, butter and salt.
Bring to a boil over medium heat until a candy
thermometer reads 234°, stirring constantly.
Cool to 220°; stir in remaining cream. Bring to a
boil. Remove from the heat; stir in vanilla.
Transfer to '50s-STYLE CHOCOLATE FONDUE POT
and keep warm over medium-low heat.
Serve with cubed pound cake or fresh fruit.
