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Results 61 - 70 of 489 for fondue
61. CARAMEL FONDUE
Melt together ingredients: enough milk to make it fondue consistency and rum to taste. ... sliced bananas, apples, pieces of angel food cake, etc.
62. CARAMEL FONDUE
Mix and keep warm in fondue pot or saucepan. Dip marshmallows, apples, pineapple or any firm fresh fruit. If too thick thin with water.
63. CARAMEL FONDUE
Combine first four ingredients and bring to a boil over medium heat. Stir in sweetened condensed milk and stir until it reaches 230 ...
Unwrap caramels and melt in ... vanilla and stir well. Pour into fondue pot and dip apples into caramel, then into chopped peanuts as you eat them.
65. CARAMEL FONDUE
Melt caramels in a large ... together. Transfer to fondue pot and serve with cut fruit for dipping. Toss apples in lemon juice to keep from browning.
66. CARAMEL FONDUE
Heat evaporated milk and caramels in heavy saucepan over low heat, stirring occasionally, until caramels are melted. Increase heat to ...
Microwave caramels, juice and rind ... seconds. Pour into fondue pot; keep warm while serving. ... sauce and then in coconut or nuts. 1 1/3 cups.
68. CARAMEL FONDUE
Melt in fondue pot or double boiler. Serve in pot or warming dish. Dippers: Tart apples; cake, angel or pound.
Melt butter. Blend in flour, salt and mustard. Stir in beer and Worcestershire. Cook, stirring constantly until thickened. Add cheese and ...
70. CARAMEL FONDUE
Heat all ingredients together over medium heat until almost boiling. Keeps well in refrigerator 2 to 3 weeks (if it lasts that long!). ...
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