Blend the chocolate pieces, sugar, sherry, vanilla, and salt until smooth, using an electric blender at high speed. Pour into fondue pot; heat and keep warm over low leat. Sauce thickens as it stands. Makes 1 1/2 cups. Use cut-up fresh fruit for dipping: pineapple, pears, strawberries, etc., or serve it with chunks of pound cake, doughnuts, or marshmallows. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 firstname.lastname@example.org NOTES : *Heat wine to almost boiling. Recipe by: Mrs. Thomas J. Blair, III Posted to MC-Recipe Digest V1 #848 by Bill Spalding
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 1.6mg||0 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 28.8g|
|Protein 0g||0 %|
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Calories per serving: 113
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