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Chocolate Caramel Fondue With Marsala Cooking Wine

Just because the Holidays are over does not mean the cold winter nights have come to an end as well. This fondue recipe is the perfect treat that will keep you (and your guests) warm all winter long!

Scrumptious 4 Ingredient Chocolate Caramel Marsala Fondue with cooking wine Holland house


  • 12 ounces dark or semi-sweet chocolate chips
  • 1/2 cup cream
  • (1) 12 ounce jar caramel topping (found near ice-cream toppers)
  • 2 tablespoons Holland House Marsala Cooking Wine
FONDUE “DIPPERS” (Suggested)
  • banana slices
  • assorted berries ( blueberries, strawberries, blackberries)
  • orange slices
  • marshmallows
  • cubed pound cake or brownies
  • pretzels
  • vanilla wafers


  1. To a small saucepan add the cream and chocolate. Cook on medium-low heat stirring frequently until the chocolate is completely melted through (about 3-4 minutes).

  2. Gently stir in the caramel topping and the Holland House Marsala Cooking Wine. Continue whisking, allowing the fondue to heat through.

  3. Remove the saucepan from the heat and then transfer the fondue to a fondue pot to keep warm. If you don’t have a fondue pot simply pour into a warmed bowl.

  4. Serve on a platter alongside sweet and savory bites to dip! We like strawberries, blueberries, banana slices, pretzels, pound cake, and marshmallows. Use your imagination and enjoy!

  1. Add the chocolate and cream to a microwavable bowl. Microwave in 30-second intervals, (stirring in between( until all the chocolate is melted. Be careful not to burn the chocolate. Once melted add the caramel topping and marsala cooking wine. Transfer to a fondue pot, mini slow cooker or warmed bowl. Serve as suggested above.

Recipe Notes

NOTE: At the grocery store, you may find both caramel sauce and caramel topping. The “topping” is intended for ice-cream and is thicker. This is what you want for this recipe.  If you can only find the caramel sauce your fondue will still taste amazing! Just reduce the amount of cream by 1/2 cup at the beginning of the recipe. Once all the ingredients are added, you can add the rest of the cream a little at a time until the right consistency is reached. It should be nice and thick. not runny.

(Grabbed from: