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This nutty chocolate-caramel fondue goes well with fresh cut fruits, cheesecake squares, brownies, marshmallows.
Serves 2 to 3
2 ounces melted milk chocolate
2 ounces caramel sundae syrup
1 ounce chopped pecans
1/3 ounce one fifty one rum
whole milk for thinning, if necessary
*If you do not have a fondue pot, you can prepare this recipe using a double boiler.
**A candy thermometer will also come in handy with this recipe.
In a fondue pot* slowly heat the chocolate and caramel to no higher than 135 degrees Fahrenheit**, stirring frequently.
If the mixture seems too thick, slowly add whole milk until you reach the desired consistency.
Slowly add rum to the fondue pot. Using a long match, carefully ignite the liquor by touching the flame to the edge of the pot. Do not lean over the pot while doing this. Once the flame burns out, add the nuts to the pot and stir.
Serve fondue at a temperature of 120 degrees Fahrenheit with assorted dippers of choice.
Serves 2 to 3
2 ounces melted milk chocolate
2 ounces caramel sundae syrup
1 ounce chopped pecans
1/3 ounce one fifty one rum
whole milk for thinning, if necessary
*If you do not have a fondue pot, you can prepare this recipe using a double boiler.
**A candy thermometer will also come in handy with this recipe.
In a fondue pot* slowly heat the chocolate and caramel to no higher than 135 degrees Fahrenheit**, stirring frequently.
If the mixture seems too thick, slowly add whole milk until you reach the desired consistency.
Slowly add rum to the fondue pot. Using a long match, carefully ignite the liquor by touching the flame to the edge of the pot. Do not lean over the pot while doing this. Once the flame burns out, add the nuts to the pot and stir.
Serve fondue at a temperature of 120 degrees Fahrenheit with assorted dippers of choice.