Food recipes
Caramel Fondue
Caramel Fondue
Ingredients:
6 oz (about 24) caramels
3 tbsp brandy (optional)
1 tsp vanilla essence
Directions:
Heat the milk and caramels in a heavy saucepan over a low heat, stirring
occasionally, until all the caramels are melted. Increase the heat a little, and
simmer for 3 or 4 minutes until slightly thickened. Remove from the heat and stir
in the brandy and vanilla essence. Serve warm, with pieces of apples and bananas to
dip.
(Serves 4)
CHEDDAR FONDUE
Servings: 2 1/2 cups
Ingredients:
6 oz (about 24) caramels
3 tbsp brandy (optional)
1 tsp vanilla essence
Directions:
Heat the milk and caramels in a heavy saucepan over a low heat, stirring
occasionally, until all the caramels are melted. Increase the heat a little, and
simmer for 3 or 4 minutes until slightly thickened. Remove from the heat and stir
in the brandy and vanilla essence. Serve warm, with pieces of apples and bananas to
dip.
(Serves 4)
CHEDDAR FONDUE
Servings: 2 1/2 cups
Printed from https://recipe.bluelayer.org/recipe/66927/caramel-fondue