sf wrote:

> I hope no one is kidding themselves about a chocolate fountain and
> decent chocolate fondue being in the same league!
>
I dunno... I might be presuming that people who buy that tacky looking
device don't know the diff? I have no first hand experience with the
actual device nor do I know anyone with one.

Here is the fudge sauce I like to serve. I make it on the stove and keep
it warm in the little candle driven warmer I have.

* Exported from MasterCook *

Framingham Fudge Sauce

Recipe By :Bakers Chocolate Co.
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Sauces and Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 squares unsweetened chocolate
1 cup heavy cream
1 1/2 cups sugar
1/4 teaspoon salt
1/4 cup light corn syrup
2 tablespoons butter

Heat chocolate and cream in saucepan over very low heat, stirring
constantly until chocolate is melted and mixture is smooth.
Add sugar, salt and corn syrup. Cook and stir until sugar is completely
dissolved. Remove from heat and stir in butter.
Serve warm, or store in refridgerator in covered container. Reheat over
warm water.
Makes 2 1/2 cups.