Mocha Caramel Fondue Recipes

MOCHA FONDUE

Steps:

• In a heavy saucepan, melt chocolate with cream over low heat, stirring constantly. Dissolve coffee in water; add to chocolate mixture with vanilla and cinnamon. Mix well. , Serve warm, using cake pieces and fruit for dipping.

CONTEST-WINNING MOCHA FONDUE

Steps:

• In a heavy saucepan, combine the first five ingredients; cook and stir over medium heat until chips are melted. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook and stir until a thermometer reads 160°., Transfer to a fondue pot and keep warm. Serve with cake and fruit.

MOCHA-CARAMEL FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Combine the condensed milk, semisweet and milk chocolate chips, butter, espresso powder and salt in a medium saucepan. Place over medium heat and cook, stirring and scraping the bottom of the pan frequently with a rubber spatula, until the chocolate is completely melted, about 5 minutes.
• Combine the dulce de leche and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 30 seconds.
• Spread the semisweet chocolate mixture in the prepared baking dish. Immediately drizzle the dulce de leche mixture on top. Drag a butter knife through the dulce de leche mixture to make a marbled pattern on top. Let cool completely at room temperature, about 1 hour. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.

CARAMEL FONDUE

Steps:

• In a saucepan, combine sugar and 1/4 cup water. Cook over medium-low heat, stirring with a wooden spoon, until sugar has dissolved. Cover; bring mixture to a boil. Keep covered, about 1 minute, to let condensation wash down inside of pan to prevent crystals from forming (or wash down sides of pan with a wet pastry brush).
• Raise heat to medium-high. Without stirring, cook, swirling pan, until mixture turns a medium to dark amber. At arm's length, carefully add cream (it will spatter). Add vanilla-bean seeds to pan, and whisk to combine. Transfer to a fondue pot, and set over a warming candle. Serve immediately with assorted accompaniments, as desired.

CARAMEL FONDUE

Steps:

• Combine caramels, milk, and cream cheese in a large Dutch oven; cook over low heat, stirring constantly, until caramels melt and mixture is smooth.
• Add additional milk if mixture is too thick for dipping.
• Spoon into fondue pot or chafing dish.

MOCHA CARAMEL FONDUE

Steps:

• Gently heat caramels, cream, coffee, and chocolate in the top of a double-boiler over simmering, but not boiling water.
• Stir constantly until smooth.
• Next transfer the toffee mixture to a fondue pot, keep warm and serve with an assortment of fruits, marshmallows, pretzels, cake chunks and cookies.
• Enjoy, enjoy, enjoy.

CARAMEL MOCHA

Steps:

• In a small dutch oven, combine sweetened condensed milk, caramel topping, and chocolate syrup.
• Stirring constantly, cook over medium-low heat about 8 minutes or until mixture is well blended and hot.
• Add coffee; stir until blended.
• Serve hot.

CARAMEL FONDUE

Steps:

• In medium saucepan, combine the sugar with the corn syrup and water.
• Cook over low heat, stirring occasionally, until the sugar dissolves, about 10 minutes.
• Increase the heat to moderately high and simmer, brushing down the sides of the saucepan occasionally with a wet brush, ntil the syrup starts to turn golden.
• Gently swirl the pan and continue to simmer until a deep amber caramel forms, about 40 minutes total from the time you started.
• Remove the saucepan from the heat.
• Carefullyl stir in the heavy cream, then stir in the butter until melted.
• Return the saucepan to the heat and bring the caramel just to a simmer.
• Remove from the heat and stir in the vanilla.
• Let the caramel cool for 30 minutes, whisking occasionally.
• Pour the caramel into a heatproof serving bowl or fondue pot set over low heat and serve with the cake, fruit and garnishes.
• The caramel can be refrigerated for 1 week.
• Rewarm gently over low heat.

CARAMEL FONDUE

Steps:

• In a heavy saucepan, combine 1/2 cup cream, sugar, corn syrup, butter and salt. Bring to a boil over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring constantly. Cool to 220°; stir in remaining cream. Bring to a boil. Remove from the heat; stir in vanilla., Transfer to a fondue pot and keep warm. Serve with pound cake and fruit.

MOCHA FONDUE

Steps:

• In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals.
• Heat and stir over low heat until melted and smooth.
• Remove from heat; stir in liqueur.
• Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies.

MOCHA FONDUE

Steps:

• In a heavy sauce pan, combine chocolates, cream, sugar, and coffee crystals. Melt together over low heat until smooth. Remove from heat and stir in liqueur. Pour into a fondue pot and keep warm over low heat.
• Serve with various fruits, cakes, graham crackers, marshmallows, etc.