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CHOCO-SCOTCH FONDUE
¼ cup milk
6 ounces (170 g) butterscotch chips
6 ounces (170 g) semi-sweet
chocolate chips
Combine milk and chips in Fondue Pot. Set temperature dial to Keep Warm
until chips are melted. Add sweetened condensed milk and vanilla. Stir to combine.
Serve with pieces of angel food, sponge or pound cake, marshmallows or fresh
fruit tidbits.
yield: 2 ½ cups
CHOCOLATE DESSERT FONDUE
12 1-ounce (30 g) milk chocolate
candy bars, broken
¼ cup milk
Place chocolate bars and milk in Fondue Pot. Turn temperature dial to Keep Warm
. Stirring constantly, add marshmallows until melted. gradually add whipping
cream.
Serve with fruit pieces, pound or angel food cake.
yield: 3 cups
FRUIT DIPPERS
• Berries
• grapes
• Pineapple
FRIED STRAWBERRIES
1 pound (½ Kg) fresh strawberries
½ cup milk
1 cup flour
1 tablespoon oil
Wash and stem strawberries; set aside. In a medium bowl, combine flour and sugar.
In another bowl, combine eggs, milk and 1 tbsp. of oil. Add to flour mixture; stir until
smooth. Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn tempera-
ture dial to 190°C and heat until light goes out.
For serving, spear a berry, dip into batter and gently place in oil. Cook 1 minute or
until lightly browned. Serve with honey-Almond Cream (see below).
1 14-ounce (400 g) can sweetened
condensed milk
1 teaspoon vanilla
10 large marshmallows
¼ cup whipping cream
• Bananas
• Oranges
• Kiwi
2 teaspoons sugar
2 ¾ cups vegetable oil
2 eggs, beaten
E N G L I S H -11
. Stir
• Cherries
• Peaches
• Apples
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