6 squares (1 ounce each) unsweetened chocolate
1 1/2 cups sugar
1 cup light cream
1/2 cup butter
1/8 teaspoon salt
3 tablespoons crème de cacao or orange-flavored liqueur
Dippers of choice
In a saucepan, melt chocolate over low heat. Add sugar, cream, butter and salt; cook about 5 minutes or until thickened, stirring constantly. Stir in liqueur; pour into fondue pot. Place pot over fondue burner. To serve, spear each dipper with fondue fork; dip in sauce.
Suggested Dippers: Angel Food cake, pound cake, doughnuts, cookies, apples, bananas, strawberries, maraschino cherries, oranges, marshmallows, large salted nuts or pretzels.
Note: All dippers should be in bite-sized pieces and at room temperature. Allow 8 to 12 pieces per serving. Drain canned or frozen fruits thoroughly. To keep fresh fruit bright, dip in ascorbic acid color keeper or lemon juice mixed with a little water.