Chocolate Caramel Raspberry Fondue

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Recipe: #4621

February 15, 2012

"I first tasted this at a holiday party and the hostess was kind enough to share the recipe. Just about everyone there asked for a copy. I serve this with chunks of pound cake, Rice Krispy treats, various fruits, and sometimes tiny wedges of plain cheesecake. The original version calls for evaporated milk, but you may use cream or even half and half if you prefer. Servings are approximate. This recipe will fill a 3 quart crock-pot."

Original is 12-14 servings


  • Serving Size: 1 (101.5 g)
  • Calories 354.4
  • Total Fat - 18.5 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 21.9 mg
  • Sodium - 166.4 mg
  • Total Carbohydrate - 39.5 g
  • Dietary Fiber - 0 g
  • Sugars - 22.6 g
  • Protein - 11.5 g
  • Calcium - 92.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a 2-quart saucepan, combine chocolate chips, caramels, milk, butter, raspberry jam.

Step 2

Cook over low heat, stirring often, until melted and smooth; this may take a while, about 20-30 minutes (do not be tempted to rush things by raising the heat or your fondue will burn).

Step 3

When everything has melted together, pour into a either a fondue pot or a small crock-pot set on low heat; if you have plenty of time, you may set everything into the crock-pot cold and heat on high until everything has melted together, then switch to low heat.

Step 4

Serve with a platter of bite-sized pieces of cake and fresh fruit, using some fondue forks or skewers to dip into the fondue.


No special items needed.

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