Chocolate Fondue
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Ingredients
6 squares (1 ounce each)
unsweetened chocolate
1 1/2 cups sugar
1 cup Roberts Half and Half
1/2 cup Roberts Butter or Margarine
1/8 teaspoon salt
3 tablespoons kirsch, Cointreau or creme de cacao
Preparation
In a saucepan, melt chocolate over low heat; gradually add sugar, half and half, butter, salt and liqueur. Cook, stirring constantly, until thickened. Pour into fondue pot. Angel food cake, pound cake or marshmallows make great dippers.
Recipe Contributed By: Mrs. Helen Gingrich Maryville, Missouri
Yield: 2 1/2 cups
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
