Serves: 4
Total Calories: 1,353
In a medium saucepan, place caramels, chocolate chips, evaporated milk, butter or margarine, and vanilla. Stir occasionally over low heat until caramels and chips are melted and mixture is smooth.
Transfer to a fondue pot or chafing dish to keep warm. Serve with fruit or pound cake and fondue forks for dipping. Cover and store leftover fondue in the refrigerator. Reheat over low heat. Can be used as a sauce for ice cream.
"Chocolate fondue never goes out of style, especially this rich and tempting version."
This Choco-Caramel Fondue recipe is from the Express Lane Recipes Cookbook. Download this Cookbook today.
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