Chocolate Caramel Raspberry Fondue

A caramel-raspberry variation of chocolate fondue, perfect for dipping fresh strawberries, bananas or pound cake.


4 cups


1/2 cup butter
1/2 cup seedless raspberry preserves
1 (14-ounce) package caramels, unwrapped
1 (12-ounce) package (2 cups) semi-sweet real chocolate chips
1 (12-ounce) can evaporated milk
cubed pound cake, angel food cake and/or cut-up fresh fruit


Combine butter, preserves, caramels, chocolate chips and evaporate milk in 2-quart saucepan. Cook over low heat, stirring occasionally, for 30 to 35 minutes or until melted and smooth.

Pour fondue into fondue pot, chafing dish or small slow cooker. Keep warm. Dip pound cake, angel food cake and/or fresh fruit in fondue.

Additional Information

A chafing dish or small slow cooker performs just as well. Keep in mind, however, that you may need an extension cord for an electric pot or slow cooker.

Place the fondue pot on a large, flat serving platter to protect the table or counter. Arrange dippers around the fondue pot. Avoid tall items such as centerpieces and candles. They might get in the way or get knocked over.

Fondue forks work best, but if you don't have any (or not enough), use regular tableware forks, chopsticks or long wooden or metal skewers. If you need fondue forks, check at specialty cooking stores or the housewares section of a department store.

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