This Sunday, I've decided to make Ina Garten's Orange Chocolate Fondue recipe.
On the show, she used Grand Marnier, which is what she recommends in the recipe:
My question is this, I have a little bit of Triple Sec at home, I don't have Grand Marnier.
Do you think it will be THAT much better if I use Grand Marnier, or can I get away cheap with the Triple Sec.
I'll buy a small bottle of GM if need be, but I hate to buy it when I know it's not something I'd be using that often.
But, that being said, I don't want to "ruin" the recipe.
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