Proctor Silex 86200 FD01 Mode D'emploi page 8

Recipes
Salted Caramel Chocolate Fondue
Ingredients:
1 package (567 g) dark chocolate chips
1 jar (326 g) salted caramel topping
1 cup (237 ml) heavy cream
1/2 teaspoon (3 g) kosher salt
Salted pretzels
Cubed pound cake
Whole strawberries
Directions:
1. Add chocolate chips, salted caramel topping, heavy cream
and salt to fondue pot.
2. Turn temperature dial to 325°F (163°C), stirring occasionally
until chocolate is melted and mixture is smooth.
3. Reduce temperature to keep warm. Serve immediately with
pretzels, pound cake and whole strawberries.
Serves: 14–16
Test Kitchen Tip: If fondue starts to thicken, stir in 1 tablespoon
(15 ml) heavy cream at a time until desired consistency is
reached.
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