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Desserts

No-Drip Chocolate Dip

No-Drip Chocolate Dip recipe
Recipe and Photo by: Better Homes and Gardens
Look no further for the perfect dip to make chocolate-covered… anything. Adding milk as necessary is all that's required to get the ideal consistency.
time
prep:
1 min
total:
15 min
servings
total:
2 cups

What You Need

 Purchased cookies or cut-up fresh fruit
8
 ounces unsweetened chocolate, chopped
1
 14-ounce can (1-1/4 cups) sweetened condensed milk
2
tablespoons  light-colored corn syrup
1/2
cup  milk
1
 teaspoon vanilla
1/2
 teaspoon ground cinnamon
 Milk

Make It

1. Prepare cookies or cut-up fruit as desired. Set aside.

2. In a heavy medium saucepan melt chocolate over low heat, stirring constantly. Stir in the sweetened condensed milk and corn syrup until combined. Gradually stir in the 1/2 cup milk until combined. Stir in vanilla and cinnamon. Stir in additional milk as necessary until dipping consistency.

3. Serve dip warm, using cookies and fruit as dippers. Cover and store any leftover dip in the refrigerator up to 3 weeks. Makes 2 cups.

Kraft Kitchens Tips

To Make Ahead
Prepare dip as directed; cool slightly. Cover and refrigerate up to 3 weeks.
To Reheat
Transfer chocolate mixture to a medium saucepan. Cook and stir over low heat until smooth and heated through. Or, transfer to a micro-safe dish. Micro-cook, uncovered, on 100 percent power (high) for 35 to 60 seconds or until smooth and heated through, stirring halfway through cooking time. Serve warm, stirring in additional milk as necessary to reach dipping consistency.
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