The Melting Pot Restaurant Flaming Turtle Fondue

Name: The Melting Pot Restaurant Flaming Turtle Fondue
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-3 serving(s)
Ingredients: 2 ounces melted milk chocolate; 2 ounces caramel sundae syrup; 1 ounce chopped pecans; 1/3 ounce one fifty one rum (may substitute with other flambe liquor)

Submitted by Punky Julster

"Be careful lighting this one!"

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Ready In:: 25mins
Ingredients:: 4
Serves:: 2-3

ingredients

2 ounces melted milk chocolate
2 ounces caramel sundae syrup
1 ounce chopped pecans
¹⁄₃ ounce one fifty one rum (may substitute with other flambe liquor)

directions

Using a double boiler fondue pot, heat mixture of chocolate and caramel to a temperature no greater than 135°F
Stir frequently. (For thinner chocolate, slowly add whole milk while stirring until desired consistency is reached.)
Slowly pour rum into fondue pot.
Ignite liquor by touching lighted match to edge of pot.
After flame burns, sprinkle nuts over chocolate mixture.
Serve at 120°F with assorted fruits, marshmallows, cheesecake, brownies and more.

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Reviews

My friends and I made this for my fondue birthday party, and it was a huge success! We all loved it. I made it again tonight without the 151 and it was still superb!! Thanks a lot!! For dippers we used strawberries, apples, bananas, brownies, nilla wafers, pretzels, and marshmallows!!

rebeckym
This was elegant. Great for a party, romantic evening at home or special dinner with your kids. The flavor was wonderful. I added a bit of cream or half & half to smooth it out. It made it perfect!

It's Good to be Queen!
I'm Swiss and we invented Fondue, and I consider myself a fondue expert. I've been taken to a "Melting Pot" restaurant, and felt it was a novelty Americanized version of one of our national dishes. However, this recipe intrigued me. So I gave it a try and I was actually impressed at how this really made a very tasty dessert fondue. Even though it was on the sweet side, (and I'm trying to cut back on sugar) I used Lindt Chocolate (of course, it's Swiss chocolate) the carmel sauce is what made it really sweet, but not too sweet since I used the Swiss chocolate which doesn't have as much sugar as other milk chocolate. The pecans really made this "pop" for me. and the rum was a nice touch as well. Thank you for sharing this kuntryqtpi! And Remember, this review is coming from the fondue queen! Thanks again!

Mimi Bobeck
awesome

Harajuku Lover