This recipe for Caramel Orange Fondue, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
49 (14-oz. bag) KRAFT Caramels 1/4 teaspoon grated orange rind 1/3 cup KRAFT Pure 100% Pasteurized Orange Juice Pound cake cubes Toasted slivered almonds
Melt caramels with orange juice in covered double boiler or in saucepan over low heat. Stir occasionally until sauce is smooth: add orange rind. Pour into fondue pot: keep warm while serving. Dip cake into caramel sauce and then in nuts.
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