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)
- 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.