MAKES ABOUT 6½ DOZEN CANDIES • SLOW COOKER SIZE: 3½ TO 5 QUART
Candymaking time will never feel intimidating again. Just fill the slow cooker and let it do its magic for an hour and a half. Dip out those favorite Chocolate Cashew Clusters, and you will be known far and wide as a candymaker extraordinaire!
Nonstick cooking spray
1 (14-ounce) can salted cashew halves
2 (12-ounce) packages semisweet chocolate chips
1 (12-ounce) package milk chocolate chips
1 (3.5-ounce) dark chocolate candy bar, broken into pieces
4 ounces chocolate-flavored candy coating, chopped into 1- to 2-inch pieces (see Tip)
Spray a medium slow cooker with nonstick spray. Line a baking sheet with parchment paper or waxed paper.
Place the ingredients in the slow cooker in the order listed. Do not stir. Cover the slow cooker and cook on low for 1½ hours. Stir until combined. If the chocolate is not fully melted, cover and cook on low for 15 to 30 minutes more, or until melted. Stir until well combined.
Drop the candies by tablespoonful onto the lined baking sheet. Let cool until set, 3 to 5 hours.
Store the candies in airtight containers at room temperature for up to 1 week.
TIP:
• The chocolate-flavored candy coating may be known as almond bark. It is readily available at most grocery stores in the baking aisle. Break off the amount you need, then seal any remaining in a zip-top plastic bag or wrap tightly in plastic wrap and use within 2 years.
MAKES ABOUT 8 DOZEN CANDIES • SLOW COOKER SIZE: 5 QUART OR LARGER
Roxanne’s daughter, Grace, was lucky enough to have a terrific piano teacher who understood how to inspire her students. An added benefit of practicing was the treats Sherri Wolverton would share. This is an adaptation of a recipe that Sherri served as treats to entice her students to do their best work. Thanks, Sherri.
Nonstick cooking spray
2 (24-ounce) packages vanilla-flavored candy coating (see Tips)
3 cups creamy peanut butter
1 (9-ounce) box toasted rice cereal, such as Rice Krispies
1 (10-ounce) bag miniature marshmallows
2 cups candy-coated chocolate pieces, such as M&M’s
Spray an 18 x 12–inch baking sheet with nonstick spray. Spray a large slow cooker with nonstick spray.
Chop the candy coating into 1- to 2-inch pieces. Place them in the slow cooker. Cover the slow cooker and cook on low for 45 minutes to 1 hour, stirring occasionally, until the candy is melted.
Unplug the slow cooker and add the peanut butter. Stir until the mixture is smooth. Add the cereal and stir to blend well. Fold in the marshmallows and 1½ cups of the chocolate pieces.
Spread the mixture evenly over the prepared pan and press with a spatula to compact the mixture. Sprinkle evenly with the remaining ½ cup chocolate pieces.
Let set and cool completely, then cut into squares.
• Refrigerate to accelerate the setting process.
• Use a cookie cutter and cut the candy into fun shapes, or use a knife to cut it into diamond shapes.
• The vanilla-flavored candy coating may be known as almond bark. It is readily available at most grocery stores in the baking aisle. Break off the amount you need, then seal any remaining in a zip-top plastic bag or wrap tightly in plastic wrap and use within 2 years.
MAKES 3 CUPS • SLOW COOKER SIZE: 1 TO 2 QUART
Sweet and salty is a captivating flavor combo, and the hint of salt in this caramel fondue boosts the flavor from great to over the moon.
Nonstick cooking spray
1 (14-ounce) package caramels, unwrapped
4½ cups miniature marshmallows (about half a 16-ounce package)
½ cup heavy cream
1½ teaspoons fleur de sel (see Tips)
SUGGESTIONS FOR SERVING:
Apple wedges, pear wedges, strawberries, brownie bites, pound cake cubes, bananas, or pretzels
Spray a small slow cooker with nonstick spray.
Place the caramels, marshmallows, and cream in the slow cooker. Cover the slow cooker and cook on low for 2 hours, or until melted, stirring every 30 minutes. Stir in the fleur de sel.
Serve warm.
TIPS:
• If desired, add an additional ½ teaspoon fleur de sel, or to taste.
• Fleur de sel is a delicately flavored sea salt, so it is typically added to the food just before serving. Due to its cost, it is often thought of as a special-occasion salt. If desired, you may substitute another sea salt in this fondue.
• Cut apples, pears, or bananas for dipping just before serving. To prevent the cut fruit from darkening, quickly toss it in lemon juice, then drain and serve.
• Serving fondue in a slow cooker is a perfect way to keep it warm. Some small slow cookers have a warm setting, which is ideal to use. For other slow cookers, use the low setting and stir the fondue occasionally. For a dinner party, you might find you prefer to prepare the fondue in the slow cooker in the kitchen, then transfer it to a fondue pot for serving. Be sure to set out plenty of fondue forks.
MAKES ABOUT 3 CUPS • SLOW COOKER SIZE: 1 TO 2 QUART
Fuss-free entertaining equates to fondue. The “wow” factor is not only the creamy, decadent, smooth fondue sauce but also the way that you arrange the suggested dippers on a large platter. Have fun and use this recipe as an excuse to celebrate a great report card, an anniversary, or even a surprise snow day!
Nonstick cooking spray
1 (9.3-ounce) package milk chocolate candy bars (6 candy bars)
1 (4-ounce) bar bittersweet chocolate
1 tablespoon unsalted butter
25 large marshmallows
1¼ cups heavy cream
SUGGESTIONS FOR SERVING:
Strawberries, bananas, brownie bites, pound cake cubes, marshmallows, pretzels, or maraschino cherries
Spray a small slow cooker with nonstick spray.
Break the milk chocolate and bittersweet chocolate into small pieces and place in the slow cooker. Add the remaining ingredients and stir to combine.
Cover the slow cooker and cook on low for 1 hour, or until melted, stirring every 30 minutes. Stir until combined.
Serve warm.
TIP:
• You can substitute semisweet or other varieties of chocolate for either the milk or bittersweet chocolate. Any chocolate flavor that you prefer would work well.
MAKES 4 CUPS • SLOW COOKER SIZE: 1 TO 2 QUART
Warm butterscotch, that incredible butter and brown sugar sauce, is a timeless fondue that tastes fantastic. It is a versatile flavor—you can serve the fondue with pieces of fruit, cake, cookies, or pretzels, or for a change, ladle the warm fondue over your favorite ice cream or dessert.
Nonstick cooking spray
½ cup unsalted butter, cut into pieces
1½ cups packed brown sugar
1 (14-ounce) can sweetened condensed milk
1 cup heavy cream
1 teaspoon pure vanilla extract
SUGGESTIONS FOR SERVING:
Bananas, apple wedges, pear wedges, brownie bites, pound cake cubes, graham crackers, sugar cookies, pecan shortbread cookies, or pretzel sticks
Spray a small slow cooker with nonstick spray.
Combine the butter, brown sugar, and condensed milk in the slow cooker. Cover the slow cooker and cook on high for 1 to 1½ hours, or until the mixture is hot and bubbling and the sugar has dissolved, stirring every 30 minutes.
Stir in the cream and vanilla. Cover the slow cooker and cook on low for 15 minutes more. Stir until blended.
Serve warm.
TIPS:
• Fondues are created for dipping, but all of the fondues in this cookbook are great if ladled warm over bowls of ice cream or cake. We also like to grill pineapple wedges, or peach or nectarine halves, just until warm and grill marks are evident, place them in individual dessert bowls, and then spoon the warm fondue over them.
• Cut apples, pears, or bananas for dipping just before serving. To prevent the cut fruit from darkening, quickly toss it in lemon juice, then drain and serve.
MAKES ABOUT 2½ CUPS • SLOW COOKER SIZE: 1 TO 2 QUART
This creamy, sweet fondue is elegant, so it is the ideal dessert to serve at your next party. The great flavor and beautiful appearance will make it a hit.
Nonstick cooking spray
4 (4-ounce) packages white chocolate
1 cup heavy cream
SUGGESTIONS FOR SERVING:
Strawberries, firm raspberries or blackberries, brownie bites, pound cake cubes, or maraschino cherries
Spray a small slow cooker with nonstick spray.
Break the white chocolate into small pieces and place them in the slow cooker. Drizzle with ½ cup of the cream.
Cover the slow cooker and cook on low for 1 hour, or until melted and smooth, stirring every 30 minutes. Stir until combined.
Stir in the remaining cream, blending until smooth.
Serve warm.
TIPS:
• Stir in 2 tablespoons Frangelico, amaretto, white chocolate liqueur, or Grand Marnier just before serving, if desired.
• Choose a good quality white chocolate, one that lists cocoa butter in the ingredient list, for the best flavor in this fondue recipe.
MAKES 3 CUPS • SLOW COOKER SIZE: 1 TO 2 QUART
This incredible fondue tastes like delicious warm candy and flows like sweet lava over cookies, cake, or other foods.
Nonstick cooking spray
1 (12-ounce) package milk chocolate chips
1 (7-ounce) jar marshmallow creme
25 caramels, unwrapped
½ cup heavy cream
1 (3.36-ounce) package fun-size caramel, chocolate, and nougat candy bars, such as Milky Way, chopped (6 small candy bars)
SUGGESTIONS FOR SERVING:
Chocolate or vanilla cookies, pretzel sticks, brownie bites, pound cake cubes, or graham crackers
Spray a small slow cooker with nonstick spray.
Place all the ingredients in the slow cooker. Cover the slow cooker and cook on low for 1½ to 2 hours, or until melted and smooth, stirring every 30 minutes. Stir until combined.
Serve warm.
TIPS:
• Candy bars come in all sizes. Substitute ¾ cup chopped candy bars for the fun-size package listed in the recipe. For a change, substitute an equal amount of other creamy chocolate and caramel candy bars.
• Leftover fondue? Spoon into refrigerator containers, cover, and refrigerate for up to 1 week. When ready to serve, spoon into a microwave-safe glass bowl and microwave just until the fondue is warm. Stir well, then spoon over bowls of ice cream, frozen yogurt, or cake.
MAKES 3 CUPS • SLOW COOKER SIZE: 1 TO 2 QUART
Magnolia blossoms, fried green tomatoes, fried chicken, boiled peanuts, and pralines remind Roxanne of her beloved South. She likes to claim being born in Missouri as enough ties to the South, but given any excuse to move to the Carolinas, Georgia, Louisiana, or Tennessee, she will be gone in a heartbeat. In the meantime, she enjoys this dip and serves it to her husband so they can dream once again of living in the South.
Nonstick cooking spray
1 cup packed brown sugar
¼ cup sugar
½ teaspoon ground cinnamon
¼ cup dark corn syrup
¼ cup light corn syrup
⅓ cup chopped pecans, toasted (see Tips)
1¼ cups heavy cream
½ teaspoon pure vanilla extract
SUGGESTIONS FOR SERVING:
Pound cake cubes, bananas, shortbread cookies, doughnut holes, beignets
Spray a small slow cooker with nonstick spray.
Combine all the ingredients, except the vanilla, in the slow cooker. Cover the slow cooker and cook on high for 1½ to 2½ hours, or until a thermometer inserted into the mixture reads 220°F.
Stir in the vanilla. Whisk until smooth. Unplug the slow cooker and let stand, covered, for 1 hour. Stir before serving.
Serve warm.
TIPS:
• Warm French Quarter Praline Dip makes an irresistible dessert sauce. Ladle the wonderful sauce over Praline-Pecan Bread Pudding or over bowls of ice cream, cake, bread pudding, or cobbler.
• Cut bananas for dipping just before serving. To prevent the bananas from darkening, quickly toss them in lemon juice, then drain and serve.
