Chocolate fondue is an example of a recipe that became popular because we had the tools. In her book Unforgettable: 100 Year of Timeless American Recipes, Sue Dawson observes that brides in the 1960s usually received a fondue pot (or two, or six) as a wedding gift. Molten chocolate sells itself once the tools are available to sustain it.
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A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio. |
Chocolate Fondue
3 sq. unsweetened chocolate
1/2 cup half and half
3/4 cup sugar
3 Tbsp. butter
1/2 tsp. vanilla extract
Combine chocolate and half and half in a small saucepan and stir over low heat until chocolate is melted and mixture is blended. Stir in remaining ingredients and continue stirring until smooth and glossy. Place in fondue pot over low flame.
Serve with the following as dippers: pirouette cookies, dried apricots or prunes, bananas, tangerine segments, apples, pears, seedless grapes, pineapple chunks, dates, pound cake or marshmallows.