Chocolate Caramel Raspberry Fondue For Mini Crock Pot Recipes

Steps:

• Special equipment: a 6-quart slow cooker
• Heat a 6-quart slow cooker with insert on high until hot.
• Combine the chocolate, cream, milk, vanilla and salt in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Add the bourbon or liqueur if using.
• Serve with fruit, marshmallows or pound cake.

Steps:

• In a 2-quart saucepan, combine chocolate chips, caramels, milk, butter, raspberry jam.
• Cook over low heat, stirring often, until melted and smooth- this may take a while, about 20-30 minutes (do not be tempted to rush things by raising the heat or your fondue will burn).
• When everything has melted together, pour into a either a fondue pot or a crockpot set on low heat.
• Serve along with a platter of bite-sized pieces of sponge cake, pound cake, and fresh fruit and some fondue forks or skewers to dip into the 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!

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.

Steps:

• Break up chocolate bar and place into a medium bowl.
• Add cream and puree (or juice). Microwave on High for 1 1/2 minutes, stir, Microwave about 1 minute longer or until chocolate is completely melted and mixture is smooth.
• Stir in Chambord.
• Transfer chocolate to 6-8 individual ramekins, such as small souffle dishes.
• Arrange on plates with dippers.
• Serve with toothpicks or small forks.
• (Or set up in a fondue kit if you have one).

Steps:

• Add the chocolate chips, heavy cream, and salt to a slow cooker. Cover and cook on high for 30-45 minutes, stirring every 10 minutes, or until fully melted.
• Turn the slow cooker to warm and serve the fondue with your favorite items for dipping.
• Enjoy!

Steps:

• Place the raspberries in a blender and puree until smooth, strain the puree into a medium saucepan, using a wooden spoon, force the puree through the strainer, discarding the seeds.
• Add the sugar to the puree and heat over medium heat until the sugar is melted and the fondue is bubbly, stirring frequently.
• Stir in the mint, then transfer to a fondue pot and keep warm, or serve at room temperature.
• This can be served with fresh fruit slices,or chunks of pound cake.

Steps:

• Combine caramels, milk, and cream cheese in a large Dutch oven; cook over low heat, stirring constantly, until caramels melt and mixture is smooth.
• Add additional milk if mixture is too thick for dipping.
• Spoon into fondue pot or chafing dish.

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.

Steps:

• In fondue pot or 2-quart saucepan, mix whipping cream, raspberry preserves and honey. Heat over warm/simmer setting or medium-low heat, stirring occasionally, just until bubbles rise to surface (do not boil).
• Add chocolate; stir with wire whisk until melted. Keep warm over warm/simmer setting. (If using saucepan, pour into fondue pot and keep warm over warm/simmer setting.) Serve with dippers.