Since the 1950s, the name “fondue” has been generalized to other dishes in which a food is dipped into a communal pot of hot liquid.

In chocolate fondue, slices of fruit or pastry are dipped in a caquelon of melted chocolate. Other types of dessert fondues can include coconut, honey, caramel and marshmallow. (Wikipedia)

Ingredients:

• 1 c. sugar
• 3/4 c. cocoa
• 1/2 c. water
• 1 c. milk
• 1 can sweetened condensed milk
• 1/4 c. butter
• 1 tsp. vanilla
• Fondue Dippers

• Thoroughly combine sugar and cocoa in medium saucepan.
• Blend in water; stir in milk and condensed milk. Add butter.
• Cook over medium heat, stirring constantly to avoid scorching, until mixture just begins to boil.
• Remove from heat and add vanilla. Serve in fondue pot or chafing dish, keep warm.

FONDUE DIPPERS: Nut halves, marshmallows, pieces of Angel Food, sponge or pound cake, strawberries, pineapple chunks, cherries, apples, pears, peach or banana slices.
source: cooks.com