The Candy Bar That Makes Idaho Famous

Today I was back in my hometown of Kellogg, Idaho. I got to spend the day with my siblings touring the Inland Empire and visiting memorable places from our childhood. I was in charge of dinner at the end of our full day. What would be more fitting than making a dessert that originated right here in Idaho? I had cut the recipe below for Idaho Spud Fondue from The Spokesman-Review awhile ago and placed it in the recipe box. I had never tried it. I did remember the Idaho Spud candy bar as a child. I always felt pride seeing a candy bar in the box on the shelf at IGA with my own state imprinted on the wrapper. It was one of those more expensive candy bars (10 cents) so being allowed to enjoy one was a treat.

A little background- "It is wonderful combination of a light cocoa flavored marshmallow center drenched with a dark chocolate coating and then sprinkled with coconut (Sorry, no potato!). The potato shape and unique blend of ingredients appeals to both young and old, making the "Idaho Spud" one of the top hundred selling candy bars in the Northwest, and is Idaho Candy Company's best selling bar. The Idaho Spud Bar has been a favorite since it was first manufactured in 1918." (from Idaho Candy Company).
This is a very easy recipe. After preparing it today, I would certainly serve it again.
Idaho Spud Fondue
4 Idaho Spud candy bars
1 cup milk
2 Tablespoons Kirsch,cognac,or Cointreau, if desired
Combine candy and milk in a microwave-safe container. Microwave until melted. Stir in liqueur,if desired. Stir until creamy. Pour into fondue pot suspended over heating element. Dip sliced fruits or pieces of angel food cake into the mixture. Makes about 1 1/2 cups. My mom baked an angel food cake ( her favorite) to dip in the fondue and it was a perfect combination. Enjoy!
More info on www.idahospud.com.