6 (1 oz.) sq. unsweetened chocolate
1 1/2 c. sugar
1 c. light cream
1/2 c. butter
1/8 tsp. salt
3 tbsp. creme de cacao or orange flavored liqueur

In saucepan melt chocolate over low heat. Add sugar, cream, butter and salt. Cook, stirring constantly, about 5 minutes or until thickened. Stir in liqueur. Pour into fondue pot; place over fondue burner. Spear dipper with fondue fork; dip in sauce. Makes 6 to 8 servings.

Suggested dippers: Angel cake, pound cake, apples, maraschino cherries or marshmallows.