To transform this into an adult dessert fondue, simply add 2 tablespoons of either kirsch or peppermint liqueur, and replace the marshmallows with fruit for dipping.
INGREDIENTS | SERVES 4–6
- 10 caramel candies
- 1 cup peppermint chips
- ½ cup evaporated milk
- 60–80 mini marshmallows
- 1⅓ cups semisweet chocolate chips
Unwrap the caramel candies.
Combine the evaporated milk and caramels in a metal bowl and place on top of a saucepan half-filled with simmering water.
When the caramels are approximately half-melted, add the chocolate and peppermint chips. Melt on low to medium-low heat, stirring frequently and making sure the chocolate doesn't boil.
Transfer the fondue mixture to the fondue pot and set on the burner. Keep the fondue warm on low heat.
Take two mini marshmallows and stick one on each prong of the dipping fork. Draw through the chocolate.