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February 2002 Issue
Dipping for Valentine's Day
by Patty Waage
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Chocolate Fondue
  • 1/4 c. (1/2 stick) margarine or butter
  • 1/4 c. chunky or creamy peanut butter
  • 1 pkg. (4-serving size) Chocolate Flavor Cook & Serve Pudding & Pie Filling
  • 2 cups light cream or half-and-half
  • Animal crackers, cake cubes and fruit pieces, for dipping
Microwave margarine and peanut butter in 2-quart microwavable bowl, on HIGH 30 to 60 seconds, stirring until melted and smooth. Stir in pudding mix and cream. Microwave 1 minute; stir. Microwave an additional 4 to 5 minutes or until mixture is thickened, stirring every minute.

Cool slightly (cover pudding surface with plastic wrap to prevent skin from forming). Serve warm with animal crackers, cake cubes and fruit pieces for dipping.

  • Yields: 3 cups
  • Preparation Time: 10 minutes

 

 

Chocolate Fondue Duet
  • 3 oz. semi-sweet baking chocolate
  • 2 T. corn syrup
  • 1/4 c. whipping cream, divided
  • 3 oz. premium white baking chocolate
  • 1/4 tsp. vanilla
  • Assorted cookies, for dipping
Mix semi-sweet chocolate, corn syrup and 2 Tbsp. of the cream in small microwavable bowl. Microwave on MEDIUM (50%) 1 to 1-1/2 minutes or until chocolate is completely melted when stirred.

Mix white chocolate and remaining 2 Tbsp. cream in another small microwavable bowl. Microwave on MEDIUM 1 to 1-1/2 minutes or until chocolate is completely melted when stirred.

Place small serving bowl on serving plate. Surround bowl with cookies. Pour both chocolate mixtures into bowl at same time. Serve immediately using cookies as dippers.

  • Yields: 1 cup
  • Preparation Time: 10 minutes

 

 

Creamy Chocolate-Raspberry Fondue
  • 1 pkg. semi-sweet chocolate chips
  • 1 pkg. cream cheese, softened (8 oz.)
  • 1 c. milk
  • 1/4 c. raspberry liqueur or raspberry syrup
Combine all ingredients in small-sized heavy-bottomed saucepan or double boiler. Over low heat, cook, stirring constantly until mixture is melted and smooth.

Transfer to ceramic fondue pot and keep warm over low heat.

  • Yields: 3 cups
  • Preparation Time: 10 minutes

 

 

Tia Maria Mocha Fondue
  • 1 pkg. semi-sweet chocolate chips
  • 1 c. whipping cream
  • 1 T. instant coffee granules
  • 3 T. Tia Maria liqueur
Combine all ingredients in small-sized heavy-bottomed saucepan or double boiler. Over low heat, cook, stirring constantly until mixture is melted and smooth.

Transfer to ceramic fondue pot and keep warm over low heat.

  • Yields: 2 cups
  • Preparation Time: 10 minutes

 

 

Creamy Vanilla Fondue
  • 1/2 c. butter
  • 1 c. sugar
  • 1/2 c. cream (any kind)
  • 1 tsp. vanilla
Over low heat, melt butter in saucepan. Add sugar, cream and vanilla and stir constantly until sugar is dissolved (about 5 minutes).

Pour sauce into small fondue pot and keep warm on very low heat.

  • Yields: 1 1/2 cups
  • Preparation Time: 6 minutes

 

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