1/4 cup milk
1/2 cup milk chocolate
1/4 cup caramel syrup
2 Tbsp pecans, chopped
2 Tbsp rum, 151-proof for flambé
For the Dipping Basket:
Fruit, cut (strawberries, bananas and pineapple)
Marshmallows
Cake, cubed (pound cake and cheesecake)
Soften milk chocolate in the microwave. Heat milk in the fondue pot. Once it's hot, add softened chocolate. Stir until you have a smooth consistency. Pour caramel into a pool in the middle of the chocolate. When it's time to serve, pour the rum over the top of the chocolate. Leave a small amount on the spoon to ignite with a lighter. Use flaming spoon to ignite the rum on the chocolate. Add the chopped pecans to the chocolate. Allow the flame to burn out.
Note: All dipping items should be skewered and dipped in the chocolate. Be careful as you reach the sides and bottom of the fondue pot; the chocolate tends to be hotter there.
Yield: 2 servings
