Crock Pot Caramel Rum Fondue Recipes

CARAMEL FONDUE

Steps:

• In a heavy saucepan, combine 1/2 cup cream, sugar, corn syrup, butter and salt. Bring to a boil over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring constantly. Cool to 220°; stir in remaining cream. Bring to a boil. Remove from the heat; stir in vanilla., Transfer to a fondue pot and keep warm. Serve with pound cake and fruit.

CARAMEL FONDUE

Steps:

• Combine caramels, milk, and cream cheese in a large Dutch oven; cook over low heat, stirring constantly, until caramels melt and mixture is smooth.
• Add additional milk if mixture is too thick for dipping.
• Spoon into fondue pot or chafing dish.

CROCK POT CARAMEL

Steps:

• Take out that crock pot.
• It is important to use either a saucer or a little bowl like I did - so the can does not leave a rust ring on the bottom of your crockpot.
• Once the can is in place fill up the crock pot with water till it covers the top of the can.
• Put the crock pot on low for 8 hours :)
• With tongs take the can out of the water and let sit for 30 minutes ( it is going to be plenty hot).
• Slice apples into wedges.
• Open the can - stir and enjoy by dipping the apples into the caramel.

FLAMING TURTLE CHOCOLATE FONDUE

Steps:

• You can either melt the chocolate and heavy cream in a double boiler on top of simmering water and mix until creamy or in a microwaveable bowl cooked in 15 second intervals and stirred until melted.
• Pour melted chocolate into a warm fondue pot.
• Pour the caramel into the center of the chocolate mixture. Do not stir.
• Add the rum to the pot and ignite carefully using a lighter.
• Allow the flame to burn out and stir gently to combine.
• Sprinkle with pecans.
• Keep fondue warm over low heat.

CARAMEL CHOCOLATE FONDUE

Steps:

• In a heavy saucepan, melt caramels with cream over low heat, stirring frequently until smooth. Remove from the heat. Stir in extract. , Keep warm. Dip cake and fruit into fondue, then into nut topping.

BANANA FOSTER FONDUE

Steps:

• Melt the chocolate in a double boiler or in a microwave in a bowl until melted, stirring every 15-20 seconds.
• Place the banana slices in the bottom of warm fondue pot.
• Pour the chocolate over the bananas.
• Add the caramel and stir gently.
• Add the banana liqueur and rum and stir gently to combine.
• Optional- you can flambe at this point.
• Keep fondue warm over low heat.

SLOW-COOKER FONDUE

Steps:

• Add the wine to a 1.5-quart slow cooker and turn to high. Allow to heat for 5 minutes. Add the garlic and let simmer in the hot wine for 1 minute.
• Meanwhile, in a large bowl, toss together the Gruyere and Swiss cheeses, cornstarch, nutmeg, salt and pepper.
• Add the cheese mixture to the hot wine and cook for 30 minutes on high. Turn to low and cook for another 45 minutes, stirring every 15 minutes.
• To serve, stir the fondue to make sure everything is amalgamated. Place the apple slices, cauliflower florets, bread and skewers on a platter and serve.

SLOW COOKER CHEESE FONDUE RECIPE BY TASTY

Steps:

• In a medium bowl, toss the Swiss and Gruyère cheeses with the cornstarch.
• Smash the garlic clove, but leave it whole.
• Add the cheese, wine, lemon juice, garlic, salt, and pepper to the slow cooker.
• Cover, turn the slow cooker on high, and cook for 15 minutes. Remove the garlic and stir. Cover again and cook for 45 minutes more on high, stirring every 15 minutes, until the cheese is melted and smooth. Be careful not to overcook or the fondue will seize.
• Turn the slow cooker to warm and serve the fondue with your favorite items for dipping.
• Enjoy!