West Bend L5572D - Manual (Page 12)

12
DESSERT FONDUE RECIPES
Milk Chocolate Fondue
3 11½-ounce packages milk chocolate chips
1½ cups heavy whipping cream
½ teaspoon peppermint extract OR 2-3 tablespoons crème de menthe, optional
1. In the Fondue Pot combine the chocolate chips and cream. Set the heat control
at the “WARM” setting and stir constantly until the chocolate melts.
2. Add mint-flavoring if desired. Stir to blend.
3. For serving, spear 1-inch cubes of angel food, sponge or pound cake, ladyfinger
cookies, marshmallows, dates, dried apricots or fresh fruit tidbits with the fondue
forks. Swirl in chocolate to coat. Transfer to a plate and remove. Repeat
fondue procedure. Makes enough chocolate for 8 to 12 servings.
Hints:
• Fresh fruit tidbits may be strawberries, apple, banana, oranges, green grapes,
pineapple chunks and Bing cherries.
• Canned, drained pineapple chunks and mandarin oranges may be used in place
of fresh fruits.
• Any remaining chocolate fondue may be refrigerated in a covered container.
Heat gently and use as a sauce on desserts.
Sweet Caramel Fondue
1 14-ounce bag light caramels
2 tablespoons water
1. In the Fondue Pot, place unwrapped caramels. Add water. Set the heat control
at the “SIMMER” setting and melt the caramels, about 10 minutes, stirring
frequently. Reduce heat to the “WARM” setting.
2. For serving, spear marshmallows, apple wedges, dried fruits, fresh fruit tidbits
with the fondue forks and dip into the caramel. Transfer to plate for serving.
Repeat procedure. Cubes of angel food, sponge or pound cake can also be
used, or dip cookies into caramel. Makes 6 to 8 servings.
Hints:
• For dipping apples, keep caramel sauce at the “SIMMER” setting. Place
chopped nuts on waxed paper. Dip apples in the caramel and roll or set in the
nuts. Makes 6 caramel apples.
• Any remaining caramel may be refrigerated in a covered container and used
with desserts.