For most of us, the word “fondue” brings to mind a 1970s avocado green fondue pot on top of a macramé trivet surrounded by chunks of crusty bread, crudité and some bottles of wine. But fondue is so much more than a savory appetizer. It’s a quick way to make a dessert that’ll knock your guests’ socks off. And you don’t even have to admit to anyone that these scrumptious treats were super easy to make.
Here are six fondue dessert recipes to impress your guests.
Admit it: Nutella is good straight out of the jar. But for an extra gooey, warm treat, fondue it!
Combine one jar of Nutella with ¾ cup of heavy cream in a saucepan over medium heat and stir until it’s smooth. Transfer to a fondue pot over a warming element.
Combine one large jar of peanut butter with ¼ cup of sweetened condensed milk and ¼ cup of white chocolate in a saucepan over medium heat and stir until it’s smooth. Transfer to a fondue pot over a warming element.
Blend 23 ounces of frozen, sweetened strawberries with 2 tablespoons of maraschino cherry juice in a pan over high heat. Dissolve 2 teaspoons cornstarch in a tablespoon of cold water and add it to the pot. Bring to a boil and cook for about two minutes, then transfer to a bowl or fondue pot. This recipe is good warm or cold.
Combine three cups of milk chocolate chips and 28 ounces (two 14 ounce cans) of sweetened condensed milk in a saucepan over medium heat and stir until it’s smooth. Transfer to a fondue pot over a warming element. You can also substitute dark chocolate chips or half milk/half dark for a richer flavor.
In a microwave-safe bowl, combine 25 soft caramels, 1/3 cup heavy cream and 1/3 cup marshmallows and microwave for about two minutes on high. Check the mixture, stir until smooth, and if the caramel hasn’t completely melted, return it to the oven for another minute or so. Transfer to a bowl or fondue pot. This recipe is good warm or at room temperature.
Combine 12 ounces white chocolate chips and ½ cup heavy cream with ¼ cup light corn syrup, two tablespoons unsalted butter and a teaspoon of pure vanilla extract in a saucepan over medium heat and stir until it’s smooth. Transfer to a fondue pot over a warming element.
Don’t just limit the “dippers” to strawberries, either. For crunchy dippers, try toasted croissants, potato chips, pretzels, cookies or graham crackers. Fondue-friendly fruit includes frozen bananas, sliced apples, and pears. Cake lovers can try angel food cake or brownie bites. And if the decadence just isn’t enough, give your guests toppings to roll their fondue in, such as crushed breakfast cereals, sprinkles, chopped nuts and crushed cookies.
Another tip to avoid “double dippers” and lost dippers at the bottom of the pot, give your guests individual bowls so they can scoop the fondue into them and enjoy their desserts as they wish. Nothing’s more unappetizing than fondue that’s lumpy with someone else’s dippers or errant nuts or sprinkles, especially if you’re allergic or you don’t like them. It’s time to light that Bunsen burner and grab your forks!