Prep 10 mins
Cook 15 mins
Be careful lighting this one!
- 2 ounces melted milk chocolate
- 2 ounces caramel sundae syrup
- 1 ounce chopped pecans
- 1⁄3 ounce one fifty one rum (may substitute with other flambe liquor)
- Using a double boiler fondue pot, heat mixture of chocolate and caramel to a temperature no greater than 135°F
- Stir frequently. (For thinner chocolate, slowly add whole milk while stirring until desired consistency is reached.)
- Slowly pour rum into fondue pot.
- Ignite liquor by touching lighted match to edge of pot.
- After flame burns, sprinkle nuts over chocolate mixture.
- Serve at 120°F with assorted fruits, marshmallows, cheesecake, brownies and more.
My friends and I made this for my fondue birthday party, and it was a huge success! We all loved it. I made it again tonight without the 151 and it was still superb!! Thanks a lot!! For dippers we used strawberries, apples, bananas, brownies, nilla wafers, pretzels, and marshmallows!!
This was elegant. Great for a party, romantic evening at home or special dinner with your kids. The flavor was wonderful. I added a bit of cream or half & half to smooth it out. It made it perfect!
I'm Swiss and we invented Fondue, and I consider myself a fondue expert. I've been taken to a "Melting Pot" restaurant, and felt it was a novelty Americanized version of one of our national dishes. However, this recipe intrigued me. So I gave it a try and I was actually impressed at how this really made a very tasty dessert fondue. Even though it was on the sweet side, (and I'm trying to cut back on sugar) I used Lindt Chocolate (of course, it's Swiss chocolate) the carmel sauce is what made it really sweet, but not too sweet since I used the Swiss chocolate which doesn't have as much sugar as other milk chocolate. The pecans really made this "pop" for me. and the rum was a nice touch as well. Thank you for sharing this kuntryqtpi! And Remember, this review is coming from the fondue queen! Thanks again!