Fredericksburg Parent

8 Fredericksburg Parent and Family • May 2024 Making chocolate fondue at home sounds intimidating and probably not worth the mess or time, but what if I told you that it actually only takes a few ingredients to whip up and is not time consuming at all? As much as I love making giant shareable platters and boards to present for savory meals, I often have to remind myself that this way of serving food is also great for desserts, especially with guests. Making a fondue board to share is a fun way to entertain and please a crowd, big or small. I personally don't have a sweet tooth, but my family members do, and these days with a teenager I'll do anything to spend time together, even if that means indulging in a bit more sugar than I'm used to. Sitting around a fondue platter has been a mutually fun way for us to hang out, snack, and even "trick" my older kid to enjoy family time. So, where did fondue come from? Traditional cheese fondue originated in Switzerland centuries ago as a way of preserv- ing and utilizing stale bread. In the mid 20th century, a Swiss restaurateur experimented with making a chocolate fondue and the rest is history. Nowadays, there are many riffs on a fondue, but essentially, it is still a communal experience that involves dipping food pieces into some form of melted yum- miness. This basic chocolate fondue recipe is simple and pleasing for both kids and adults alike. You can get creative and use what- ever dipping components you'd like beyond my suggestions. Best of all, no fancy kitchen apparatus or warming mechanism is necessary. Once you've melted your fondue, all you have to do is serve it and enjoy. WRITTEN BY DEBRA CAFFREY practical pantry Fabulous Fabulous Fondue Fondue Board Board BASIC CHOCOLATE FONDUE 10 ounces chopped semi-sweet or bittersweet chocolate (you can use regular melting chocolate wafers too, but the better quality chocolate, the better your fondue) ⅓ cup milk ⅓ cup heavy cream 1 teaspoon vanilla extract Suggestions for dippers: graham crackers, giant marshmallows, Oreos or other cookies, fruit such as strawberries and raspberries or sliced fruit like bananas or grapes, Italian cookies or Biscotti, pretzels, Krispie treats, mini donuts or donut holes, brownie bites, mini waffles, Nilla wafers, animal crackers, dried fruits and nuts. 1. In a saucepan, combine chocolate, milk, and cream. Heat on very low, stirring often until the chocolate is completely melted and the mixture is glossy and smooth. 2. Stir in vanilla extract. If the fondue is too thick, you can add a bit more milk to desired consistency. 3. Serve straight from the saucepan with a trivet underneath, or transfer to a bowl or small slow cooker. Serve with your favorite dippers and enjoy. You can use forks, kebab skewers, or toothpicks for everyone to dip. 4. Leftover fondue can keep in fridge. To reheat, warm in saucepan on low, stirring often.

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