Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

RIESEN CHOCOLATE CARAMEL FONDUE




Source of Recipe


Internet


List of Ingredients




2 (7 ounce) packages individually wrapped Riesen chewy chocolate caramels
1/2 cup whipping cream
1/4 cup dark rum or Grand Marnier or other orange-flavored liqueur
Assorted dippers: pound cake cubes, strawberries, banana chunks, apple or pear slices, sliced star fruit (carambolas) and/or dried apricot halves

Recipe



Unwrap chocolate caramels. In saucepan or fondue pot, heat caramels and cream over low heat, stirring frequently until smooth. Stir in rum or liqueur. Keep warm in fondue pot over low heat. If mixture begins to thicken while standing, stir in 1 to 2 tablespoons of additional cream.

Makes about 6 servings.