Fondue on the photo: Tapas Fondue Bianco
Ingredients
- 400 g soft caramel fudge
- 1 splash of cream (not whipped)
- 8 marshmallows (cut into small pieces)
- Coarse sea salt
Serving suggestions
- Strawberries
- Crackers
- Raspberries
- Pretzels
- Marshmallows
- Apples and other types of fruit
Preparation
- Put the soft caramel fudge, the liquid cream and finely cut marshmallows into a saucepan.
- Allow the mixture to melt slowly on low heat for approx. 15 minutes, stirring continuously,
- Take the plan from the heat and pour the mixture into a tapas fondue pan. The tea light keeps the fondue warm.
- To finish, add a little coarse sea salt to taste. Serve in a Boska Tapas Fondue with sweet and savory dippers.
