Chocolate Fondue
Chocolate Fondue Image

Chocolate Fondue

Try the caramel-raspberry or peanut butter variations of this fondue -- dip fresh strawberries, bananas or pound cake.

4
cups
35 min
PREP TIME
1 hr 05 min
TOTAL TIME

Ingredients

Choco-Caramel-Raspberry

1/2 cup Land O Lakes® Butter

1/2 cup seedless raspberry preserves

1 (11-ounce) package caramels, unwrapped

1 (12-ounce) package (2 cups) semi-sweet chocolate chips

1 (12-ounce) can evaporated milk

Choco-Peanut

1/2 cup Land O Lakes® Butter

1 (12-ounce) package (2 cups) semi-sweet chocolate chips

1 (12-ounce) can evaporated milk

1 (10-ounce) package (1 3/4 cups) peanut butter-flavored chips

Dippers

Cubed pound cake, angel food cake and/or cut-up fresh fruit

How to make

  1. STEP 1

    Combine all ingredients in 2-quart saucepan for desired flavor fondue. Cook over low heat, stirring occasionally, 30-35 minutes or until melted and smooth.

  2. STEP 2

    Pour fondue into fondue pot, chafing dish or small slow cooker. Keep warm. Dip pound cake, angel food cake and/or fresh fruit in fondue.

Tip #1

- No fondue pot? No problem. A chafing dish or small slow cooker performs just as well. Keep in mind, however, that you may need an extension cord for an electric pot or slow cooker.

Tip #2

- Place the fondue pot on a large, flat serving platter to protect the table or counter. Arrange dippers around the fondue pot. Avoid tall items such as centerpieces and candles. They might get in the way or get knocked over.

Tip #3

- Fondue forks work best, but if you don’t have any (or not enough), use regular tableware forks, chopsticks or long wooden or metal skewers. If you need fondue forks, check at specialty cooking stores or the housewares section of a department store.

Nutrition

80Calories
4Fat (mg)
5Cholesterol (mg)
35Sodium (mg)
10Carbohydrates (g)
0Dietary Fiber
1Protein (g)

Reviews

Explore reviews from
our online community

  January 01, 2009

We made the chocolate raspberry caramel fondue for New Year's Eve. I was not sure how the favors would be together, but it was very good. Thanks

— says Helena Georgette
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