Date posted: 17/01/2023

Boozy doughnut fondue sharing board

Boozy doughnut and marshmallow fondue with Crunchy Bits

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    61527 Chocolate hazelnut doughnuts
    23473 Marshmallow
    74779 Biscoff crumb
    53221 Oreo crumb
    81130 Crunchie Bits
    For the boozy fondue
    30208 Callebaut dark choc 500g
    40572 Baileys 100ml
    6175 Double Cream 300ml
    81436 Milk 300ml
    1587 Butter 100g
    For the praline
    29584 Hazelnuts (roast and skin) 100g
    96882 Caster sugar 200g
    Water 3 TBLSP
    For the honeycomb
    96882 Caster sugar 300g
    29310 Golden syrup 100g
    25595 Bicarbonate of soda 10g


    1. For the praline
    2. Add the sugar and water to a saucepan, boil to a caramel, add the nuts toss and pour on to parchment allow to cool completely
    3. Pulse Whizz in a food processor to desired crunch
    4. For the honeycomb
    5. Over a gentle heat stir the sugar and syrup till the sugar dissolves in an over size pan
    6. Turn up the heat and when it reaches amber caramel, turn the heat off and add the bicarb and stir with a spoon until the bicarb dissolves.
    7. Then pour into a greased pan or onto parchment leave for an hour before breaking into pieces
    8. For the boozy fondue
    9. Place all the ingredients in a bain marie and heat until melted and combined finish with the Baileys or drink of choice, keep warm.
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