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Chocolate Caramel Raspberry Fondue (For Mini Crock Pot)

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“I first tasted this fondue at a friend's Christmas party about 8-9 years ago. I think just about everyone left that party with a copy of the recipe! I have served this at my own parties many times with great success. I enjoy serving this with strawberries, fresh pineapple chunks, cantaloupe, bananas, and sponge cake as the dippers. This makes enough fondue to partly fill a medium-sized crockpot.”
READY IN:
35mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1 (14 ounce) package caramels, unwrapped
  • 1 (12 ounce) can evaporated milk
  • 12 cup sweet unsalted butter
  • 12 cup raspberry preserves or 12 cup jam
  • sponge cakes or poundcake, for dipping
  • chunks fresh fruit, for dipping

Directions

  1. In a 2-quart saucepan, combine chocolate chips, caramels, milk, butter, raspberry jam.
  2. Cook over low heat, stirring often, until melted and smooth- this may take a while, about 20-30 minutes (do not be tempted to rush things by raising the heat or your fondue will burn).
  3. When everything has melted together, pour into a either a fondue pot or a crockpot set on low heat.
  4. Serve along with a platter of bite-sized pieces of sponge cake, pound cake, and fresh fruit and some fondue forks or skewers to dip into the fondue.

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