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Choco-Berry Fondue
1 (12 ounce/350 ml) jar caramel
ice cream topping
1 can (8 ounce/250 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 cast iron 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 cookie sheet.
4. Push popsicle stick into apples, dip in melted caramel and immediately roll in
walnut mixture. Sit on wax paper to dry. 10-12 servings.
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Serving Tip: Excellent sauce
to serve over pound cake.
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