Chocolate Butterscotch Fondue Recipes

BUTTERSCOTCH FONDUE

Steps:

• In a large saucepan, combine the butter, brown sugar, milk, corn syrup and water. Cook and stir over medium heat until smooth. Remove from the heat. Stir in toffee bits and vanilla. Keep warm. Serve with cake and fruit.

BUTTERSCOTCH DESSERT FONDUE

Steps:

• In a small saucepan, combine the brown sugar, corn syrup, cream and butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low; cook for 5 minutes. Remove from heat; stir in vanilla. Transfer to a fondue pot and keep warm. Serve with fruit.

CHOCOLATE FONDUE

Steps:

• To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
• Stir until smooth.
• Add more liquid if the sauce seems too thick or look curdled.
• Remove from the heat and stir in the vanilla.
• Use warm fondue immediately or set aside until needed and rewarm briefly.
• Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
• If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
• Leftover sauce keeps several days in the refrigerator.
• It is a prefect topping for ice cream.
• Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
• For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
• For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
• Butter or cream results in a softer, mellower chocolate flavor.
• Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
• If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
• Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).

DARK CHOCOLATE FONDUE

Steps:

• In 2-quart heavy saucepan, heat both chocolates and the whipping cream over low heat, stirring frequently, until cream is hot and chocolate is melted. Stir with wire whisk until smooth. Stir in vanilla. Pour into fondue pot. Keep warm with fuel canister on low heat.
• Arrange cake and fruit dippers on platter. Set fondue pot in center of platter.

CHOCOLATE BUTTERSCOTCH FONDUE

Steps:

• 1. Heat cream or half and half, sugar and salt in ceramic or metal fondue pot over direct high heat.
• 2. Lower heat; stir in chocolate and butterscotch bits.
• 3. Reduce heat to low and allow bits to melt, stirring constantly.
• 4. Stir in flavorings.
• 5. Spear dippers (above) and swirl in mixture.
• 6. Drain and roll in finely chopped nuts, if desired.

CHOCOLATE & BUTTERSCOTCH FUDGE

Steps:

• In 2-cup glass measure with handle, combine butterscotch chips and 1/3 cup sweetened condensed milk; set aside.
• In 1-quart glass measure with handle, combine chocolate chips, remaining sweetened condensed milk and vanilla.
• Cook on high for 1 minute; stir until chips are melted.
• Stir in walnuts.
• Spread evenly in aluminum foil-lined 8-inch square pan.
• Melt butterscotch chips on high for 45 seconds; stir until chips are melted.
• Spread evenly over chocolate layer.
• Chill 3 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares.
• Store covered in refrigerator.