| Cinnamon Fondue |
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| Heat up your Halloween with this fiery fondue! |
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- 6 cups light corn syrup
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4 cups sugar
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1 cup water
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1 cup cinnamon candies (Red Hots) |
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| Bring corn syrup, sugar, and water to a boil. Add the candies. Boil until the mixture reaches 220°F on a candy thermometer. Allow to cool slightly before running through the fountain. Run on high heat. Thin with water if necessary. |
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| Yield: Enough to run through the largest home fountains. Multiply quantities by 4 for large commercial fountains. |
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| Suggested Dipping Items |
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- Apples
- Pears
- Popcorn balls
- Payday bars |
- Saltwater taffy
- Rice Krispy Treats
- Tootsie Rolls
- Sugar cookies |
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| A Tip: Before dipping apples in the fondue, drop them briefly into boiling water. This removes the wax coating and allows the fondue to stick better. |
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| Monster Mix |
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A dreadfully delightful party mix
with a Sephra twist! |
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- 4 cups Quick & Crunchy Caramel Corn*
- 2 cups corn or rice cereal squares
- 2 cups pretzels
- 1 cup peanuts
- 1 cup peanut butter candies (Reese’s Pieces)
- 1 cup melted Sephra Belgian Dark Chocolate
- Candy corns or candy pumpkins (optional) |
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| Put first 4 ingredients in large, re-sealable plastic bag. Pour melted, yet slightly cooled, Sephra Belgian Dark Chocolate into bag and shake until mix is thoroughly coated. Spread on cookie sheet and refrigerate until hardened. Break pieces up into bowl and top with peanut butter candies. Serve with candy corns or candy pumpkins if desired. |
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| We'd LOVE to hear from you! |
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- Recipe Reviews
- Fountain Tips
- Party Ideas
- Photos |
Send any ideas or feedback to fonduenit@sephra.com |
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| Chocolate of the Month: |
| Belgian Dark |
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| Fondue of the Month Club members will receive 4 lbs of our Sephra Belgian Dark Chocolate this month. |
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| Next Month: Belgian White |
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| Click here to join Sephra's Fondue of the Month Club. |
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| Apples Browning? |
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| Remember to use NatureSeal to keep your cut apples fresh. This flavorless antioxidant keeps apple slices from browning for days. One 11 oz. container treats up to 200 lbs of food. |
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| Creepy-licious Bats |
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| Kids will love creating their own chocolatey bats. |
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- Nutter Butter cookies
- Sephra Belgian Dark Chocolate |
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| Cover cookie sheet with wax paper. Melt Sephra Belgian Dark Chocolate in a small bowl. Cover Nutter Butter cookies with chocolate. Let excess chocolate drip from cookie and place on wax paper. Place tray of cookies in the fridge to harden. Once chocolate has set, remove cookies and let your little trick-or-treaters decorate the bats with fun faces using gel frosting. |
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| A Twist: You can also decorate the bats with candy. Do this by letting the chocolate set only slightly before adding candy. Then let the bats harden in refrigerator before serving. |
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| *Quick & Crunchy Caramel Corn |
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- 1 stick butter
- 2/3 cup sugar
- 1/4 cup corn syrup
- 1/2 tsp vanilla
- 4 cups popcorn (popped) |
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| Combine the first three ingredients in a medium saucepan and melt over medium heat, stirring constantly until mixture is caramelized and reaches an amber color or reaches hard-crack stage. Remove mixture from heat and stir in vanilla. Pour over popped popcorn and stir until popcorn is completely coated. (CAUTION: Syrup mixture will be VERY hot. Do not touch!) Spread popcorn on baking sheet and let cool until hardened. |
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