| Caramel Raspberry Fondue |
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| A touch of raspberry flavor compliments traditional caramel fondue. |
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- 10 cups sugar
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1 cup water
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2 cups (16 oz.) corn syrup
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2 cups (1 pint) heavy whipping cream
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2 cubes butter
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2 cups raspberry flavoring syrup |
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| Combine the sugar, corn syrup, and water in a large saucepan. Stir over high heat until ingredients melt and reach a medium amber color (330°F). Remove from heat and allow bubbles to dissipate. Slowly stir in the cream. (CAUTION: Add cream carefully as sugar mixture will be very hot and may bubble or spurt when cream is added.) Add butter and flavoring syrup. Stir until smooth, returning to heat if fondue has thickened. Stir in a small amount of hot water to adjust the fondue’s consistency if needed. |
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| To make regular caramel, substitute water in place of the flavoring syrup. |
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| If air bubbles become present in fondue, stop the fountain and stir in a small amount of hot water. |
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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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| A Twist: Experiment with different flavorings (vanilla, hazelnut, etc.) |
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Pumpkin Bread
with White Chocolate Glaze |
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Sweeten up a fall favorite with the subtle taste
of white chocolate. |
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| Pumpkin Bread |
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- 6 Tbsp butter, softened
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1 cup sugar
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1/3 cup brown sugar
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2 eggs
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1 cup pumpkin puree
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1/2 cup pecans
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1 1/2 cups all-purpose flour
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1 1/2 tsp cinnamon
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1 tsp baking soda
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1 tsp salt
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1 tsp ginger
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1/2 tsp nutmeg
- 1/4 tsp ground cloves
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1/4 tsp baking powder
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1/3 cup milk
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1/2 tsp vanilla
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3/4 cup Sephra Belgian White Chocolate chips |
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| Cream the butter and sugars with a mixer on medium speed. Add the eggs and blend well; add the pumpkin puree and blend again. In a small bowl, combine the milk and vanilla. Set aside pecans and chocolate chips and sift remaining ingredients together in a separate container. Add to the butter mixture in three additions, alternating with the milk mixture and mixing after each time. Fold in the chocolate chips and pecans. Pour batter into a 9"x5" loaf pan and bake at 350°F for 45-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Allow to cool slightly before removing from pan. Drizzle with white chocolate glaze. |
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| White Chocolate Glaze |
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- 3/4 cup Sephra Belgian White Chocolate chips
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1/4 cup heavy whipping cream
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2 Tbsp butter, softened |
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| Melt chocolate with cream in microwave for approx. 30 seconds then stir until smooth. Allow to cool slightly then add butter; stir until completely mixed. |
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| Yield: 12 slices |
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| Chocolate of the Month: |
| Belgian White |
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| Fondue of the Month Club members will receive 4 lbs of our Sephra Belgian White Chocolate this month. |
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| Next Month: Premium Dark |
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| Click here to join Sephra's Fondue of the Month Club. |
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| Caramel Apple Dippers |
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| A simple yet elegant treat. |
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- Green apples
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Melted caramel
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Melted Sephra Belgian White Chocolate |
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| Cut apples into wedged slices. Dip each slice halfway into caramel and place on plate. Drizzle with melted white chocolate. |
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| A tip: Before slicing, dip apples into boiling water to remove wax and allow caramel to stick better. |
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| Fountain dos and don'ts to help you prepare for your holiday parties. |
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| DON'T |
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Dip and Drip: Watch out for chocolate drippage when pulling dipped food away from the fountain. Remember, it’s all in the wrist! |
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Dip and Dip: No double-dipping! Nope, never. |
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Dip and Trip: Easy does it when walking around with dipped items. Give kids their own small plastic "dipping" cups filled with chocolate to greatly reduce the risk of fondue disasters. |
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| DO |
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Dip and Catch: Use a plate or napkin to hold your freshly-dipped items. (The palm of your hand doesn’t count!) |
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Dip and Dash: Don’t linger in front of the fountain to eat. Dip your food, then get outta the way. |
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Dip and Tell: Tell someone when they’ve got a chocolate mustache (or beard, or beauty mark...). Hey, it happens to the best of us! |
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We'd LOVE
to hear from you! |
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Photos
Fountain Tips
Recipe Reviews
Party Ideas
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| Send any ideas or feedback to fonduenit@sephra.com |
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