Fondue

Yummy fondue goodness! (from the February Fondue Night)


Chocolate Raspberry Fondue

2/3 cup whipping cream
1/3 cup seedless raspberry preserves
1 tablespoon honey
1 bag (12 oz) semisweet chocolate chunks

In a fondue pot or 2-quart saucepan, mix whipping cream, raspberry preserves and honey. Heat over warm/simmer setting or medium-low heat, stirring occasionally, just until bubbles rise to surface (do not boil).

Add chocolate; stir with wire whisk until melted. Keep warm over warm/simmer setting. Serve with dippers.



Chocolate Cream Pie Fondue

8 ounces milk chocolate finely chopped
4 ounces cream cheese, cubed
½ cup milk
¼ teaspoon vanilla extract

Melt chocolate; add cream cheese, milk and vanilla and stir until blended. Pour into warm fondue pot. Keep warm over low heat.



White Chocolate Butterscotch Fondue
(tastes like caramel!)

1 ½ cups packed light brown sugar
¾ cup light corn syrup
1/3 cup water
¼ cup (1/2 stick) unsalted butter, chopped
1/3 cup heavy cream
1 teaspoon vanilla extract
4 ounces white chocolate, finely chopped

Combine brown sugar, corn syrup and water in a small saucepan. Bring to a full boil, stirring occasionally. Reduce the heat to medium. Cook for 20 to 25 minutes, stirring occasionally. Remove from heat. Add the butter and stir until melted. Add the cream and vanilla and stir until the mixture is blended. Add the white chocolate and stir until smooth. Pour into a warm fondue pot. Keep warm over low heat.


Thanks, Rebecca, for sharing these!