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1 14-ounce package caramel candy unwrapped
1 12-ounce package semi-sweet chocolate chips
1 12-ounce can evaporated milk
1/2 cup butter or margarine
1 teaspoon vanilla extract
Piece of fresh fruit or cubed pound cake
Place caramels, chocolate chips, evaporated milk, and butter in a medium saucepan. Over low heat, stir occasionally until caramels and chips are melted and mixture is smooth. Remove from heat. Stir in vanilla.
Transfer to a fondue pot or chafing dish to keep warm. Serve with fruit or pound cake, using fondue forks for dipping.
Cover and store leftover fondue in the refrigerator. Reheat over low heat. Can also be used as a sauce for ice cream.
NOTE: Pears, apples, strawberries, bananas, and grapes are wonderful dipped in the fondue. Angel food cake cubes can also be dipped.
1 12-ounce package semi-sweet chocolate chips
1 12-ounce can evaporated milk
1/2 cup butter or margarine
1 teaspoon vanilla extract
Piece of fresh fruit or cubed pound cake
Place caramels, chocolate chips, evaporated milk, and butter in a medium saucepan. Over low heat, stir occasionally until caramels and chips are melted and mixture is smooth. Remove from heat. Stir in vanilla.
Transfer to a fondue pot or chafing dish to keep warm. Serve with fruit or pound cake, using fondue forks for dipping.
Cover and store leftover fondue in the refrigerator. Reheat over low heat. Can also be used as a sauce for ice cream.
NOTE: Pears, apples, strawberries, bananas, and grapes are wonderful dipped in the fondue. Angel food cake cubes can also be dipped.
