White Chocolate Caramel Fondue Recipe 445

CHOCOLATE CARAMEL FONDUE

Steps:

• In a small saucepan, combine milk, caramel topping and chocolate; cook and stir over low heat until blended and heated through. Transfer to a heated fondue pot; keep warm. Serve with fruit and/or pretzels for dipping.

WHITE CHOCOLATE FONDUE

Steps:

• In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add white morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake.

WHITE CHOCOLATE FONDUE

Steps:

• Melt white chocolate chips, cream, corn syrup, butter, and salt together in top of a double boiler over simmering water, stirring frequently, until smooth and glossy, 5 to 10 minutes. Remove fondue from heat and stir in vanilla extract.

WHITE CHOCOLATE & CARAMEL FONDUE RECIPE - (4.4/5)

Steps:

• Combine the sugar, corn syrup, and water in a medium saucepan and cook over low heat, stirring occasionally, until the sugar dissolves, about 10 minutes. Increase the heat to medium-high and simmer, brushing down the sides of the saucepan occasionally with a wet brush, until the syrup starts to turn golden. Gently swirl the pan and continue to simmer until a deep, amber-colored caramel forms, about 40 minutes total from the time you started. Remove the saucepan from heat and set aside. Meanwhile, bring the heavy cream to a simmer in another small saucepan. Add the white chocolate and stir until melted. Slowly add the heavy cream mixture and the butter to the caramel and stir until the butter is fully melted. Return the saucepan to the heat and bring to a low simmer. Remove pan from the heat again and then stir in the vanilla and the white chocolate liqueur. Serve immediately with your favorite dippers.

CHOCOLATE CARAMEL FONDUE

Steps:

• Melt the chocolate in a double boiler or in a large bowl set over simmering water or in the microwave for a few minutes on HIGH (stirring every minute). Stir in the caramel sauce and milk until blended and smooth.
• Remove from the heat and transfer to a serving bowl. Arrange the fruit, cake, and other goodies around the chocolate mixture and start dunking!

CHOCOLATE CARAMEL FONDUE

Steps:

• Melt caramels with 1/2 c cream.
• Add chips and save marshmallow cream for last.
• Use remaining cream to control thickness of fondue.
• Place fondue in electric fondue pot on low.
• We add 1/2 c loosely chopped pecans to make a turtle fondue.
• Serve with bananas, strawberries, angel food cake, bite size brownies, mini chocolate chip cookies, marshmallows, pretzels, apples etc.

WHITE CHOCOLATE FONDUE

Steps:

• Heat half-and-half and chocolate chips in heavy 2 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in liqueur. Pour into fondue pot or chafing dish.
• Spear dippers with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of half-and-half.)

CHOCOLATE CARAMEL FONDUE

Steps:

• Melt ingredients on stove top over med. heat, stirring until mixture is melted and smooth. Place in fondue pot and watch closely so that it doesn't boil or scorch.
• Serve with dippers such as: strawberries, bananas, pretzels, pound cake or angel food cake, marshmallows, dried fruit. etc.

CARAMEL FONDUE

Steps:

• In a heavy saucepan, combine 1/2 cup cream, sugar, corn syrup, butter and salt. Bring to a boil over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring constantly. Cool to 220°; stir in remaining cream. Bring to a boil. Remove from the heat; stir in vanilla., Transfer to a fondue pot and keep warm. Serve with pound cake and fruit.

CARAMEL-COGNAC FONDUE

Steps:

• Combine sugar and 2 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.
• Add warm cream to caramel. Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes. Add Cognac and cook 1 minute longer. Remove from heat. Add butter and stir until melted. (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.)
• Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over candle or canned heat burner. Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.