S’mores Fondue recipe
Ready to bring the campfire vibes without the flames? This wickedly good single burner S’mores Fondue is the sweetest way to unite family and friends.
- Prep Time
- 5 mins
- Cook Time
- 10 mins
- Total Time
- 15 mins
- Serves
- 6
Ingredients
- 1 cup thickened cream
- Fruit and biscuits, e.g. milk arrowroots, for dipping
- 2 cups chocolate chips
- Pinch of salt
- 100g pkt mini marshmallows
- 1/2 pkt sweet plain biscuits (e.g. milk arrowroots)
Method
- Step 1
- Place a pan on your single burner and heat the cream until it’s just about to boil, then turn off the burner.
- Step 2
- While heating your cream, cut up and prep your fruit and biscuits for dipping.
- Step 3
- Add the chocolate chips, salt and half of the mini marshmallows. Let it sit for a minute, then whisk until everything is melted and smooth. If it’s still a bit lumpy after 2 minutes, turn the burner on low and keep whisking until the mixture is all melted and silky.
- Step 4
- Crush up your biscuits and sprinkle them over your chocolate fondue along with the remaining marshmallows.
- Step 5
- Grab your fruit, biscuits, or anything you’ve got for dipping, and start dunking!
“I love the community of camping.”
Who hasn’t got happy memories of toasting marshmallows over a fire as a kid?
For celebrity chef and mum of four Steph de Sousa, that simple joyful ritual defines what camping trips are all about: togetherness. Getting away in the caravan or camper trailer and just enjoying time together. That’s why she created her single burner spin on that all-American campfire treat – s’mores – for all those times when a campfire may not be an option.
“I love the community of camping and how we always seem to make new friends whenever we go away,” says Steph. “What I love most about this dessert is how sociable it is and the way it brings everyone together around the stove.
“We use our pan as a dip and scoop out the melted chocolate and marshmallow with our biscuits. It’s so good!”
The former MasterChef Australia contestant suggests getting the kids more involved in the process by challenging them to find ‘the perfect fondue stick’.
“It will keep them busy for at least 30 minutes,” promises Steph. “Just make sure to give those sticks a good clean before you start dipping them in your fondue!
“For a healthier twist, you can also swap out the biscuits for cut-up slices of seasonal fruit to offset all that gooey chocolatey bliss. Nectarines or peaches are a match made in heaven, but bananas, strawberries and apples are also delicious and will have your kids reaching happily for the fruit bowl.”
Thanks to Good & Fugly for providing fresh produce. They’re a supplier that champions local farmers, embraces perfectly imperfect but delicious food for significantly less ... and it lasts ... ideal for your camping trip!
FAQs
Steph de Sousa shares her expert advice on frequently asked fondue cooking questions.
Sweet, plain and sturdy biscuits like milk arrowroot or digestives work well. They’re probably the closest thing we’ve got to Graham crackers, which is what they typically use in America.
Always use a low heat and melt the chocolate in the cream first, stirring constantly, before adding marshmallows. This will create a smooth consistency.
Dark chocolate melts faster than milk chocolate because it has a higher percentage of cocoa solids. Cooking chocolate melts faster than eating chocolate, and it’s easier to chop, melt and mix into recipes.
Yes! You can use dark, milk, or even white chocolate chips, whatever you prefer. They’ll each bring a slightly different flavour to your fondue.
The chances of you having leftovers are low to zero, but you’d need to store any remaining fondue in an airtight container in the refrigerator for up to three days. Reheat gently over a low heat before serving again.
