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German Chocolate Dip
1 (12 ounce/350 ml) jar caramel
ice cream topping
1 (14 ounce/415 ml) can sweetened
condensed milk
1 (12 ounce/340 g) package semi-sweet
chocolate chips
1 cup (250 ml) shredded coconut
1
⁄2 cup (125 ml) pecan pieces
(toasted, optional)
1. In stoneware dish, mix caramel topping, condensed milk, and chocolate chips.
2. Cover and cook on MEDIUM for about 1 hour.
3. Stir in coconut and pecans.
4. Cover and cook about 1 hour, stirring occasionally. 10-12 servings.
Choco-Berry Fondue/Sauce
1 (12 ounce/350 ml) jar caramel
ice cream topping
1 can (8 ounce/415 ml) evaporated milk
1 (10 ounce/300 ml) jar raspberry preserves
1 (12 ounce/340 g) package semi-sweet chocolate chips
1
⁄2 cup (1 stick/115 g) butter, quartered
1. In cooking dish, mix caramel topping, evaporated milk, and raspberry
preserves together.
2. Stir in chocolate chips.
3. Cover dish and cook on MEDIUM for 2 hours, stirring occasionally.
4. Before serving, stir in butter until melted. 10-12 servings.
Gourmet Caramel Apples
2 (14 ounce/800 g) bags caramels
1
⁄4 cup (60 ml) water
4 green apples, washed
1 cup (250 ml) walnuts, chopped
2 tablespoons (30 ml) crystallized ginger, chopped
1
⁄2 cup (125 ml) dried cranberries
4 popsicle sticks
1
⁄2 cup (125 ml) coconut, toasted (optional)
1. Unwrap caramels and place with water in the stoneware dish.
2. Cover and heat on MEDIUM. Stir occasionally, until thoroughly heated,
approximately one hour.
3. Mix walnuts, crystallized ginger and cranberries together on a cookies sheet.
4. Push popsicle stick into apples, dip in melted caramel and immediately roll in
walnut mixture and sit on wax paper to dry. 10-12 servings.
Serving Tip: Serve with apple
wedges (squeeze a little
lemon juice on the apples to
prevent them from turning
brown).
Serving Tip: Excellent sauce
to serve over pound cake.
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