Fondue

Almond Custard Fondue
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups half and half
2 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoon almond extract

In large saucepan, combine sugar, cornstarch and salt. Stir in cream until smooth. Cook and stir over medium-high heat until thick and bubbly. Reduce heat and cook, stirring, two minutes longer. Remove from heat, stir small amounts of the hot mixture into the beaten eggs; when all combined, return to the pan and return to a gentle boil; cook and stir two minutes longer. Remove from heat. Stir in butter and extract. Keep warm. Serve in a fondue pot with brownies, cake, waffles, cookies and fruit.



Chocolate Marshmallow Fondue
2 cups semisweet chocolate chips
1 can sweetened condensed milk
1 7 oz. jar marshmallow creme
1 teaspoon vanilla

In microwave safe bowl, melt all ingredients until you can whisk it to a smooth consistency. Place in a fondue pot and serve.



Just Milk Chocolate Fondue
9  ounces milk chocolate chips
1/2 cup heavy (whipping) cream
1 teaspoon vanilla and/or almond extract

Place all ingredients in saucepan and melt over low heat until you can whisk it smooth. Place in a fondue pot and serve.



Cheddar Cheese Fondue
3 tablespoons butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 cup milk
2 cups shredded sharp cheddar cheese

Melt butter in saucepan; add flour, mustard, onion powder and pepper. Cook for 1 minute.. Remove from heat. Slowly stir in milk then return to heat and stir continually until mixture begins to boil. Mixture should thicken; add cheese then continue to stir until melted. Keep warm till ready to serve but don't let it burn to the bottom of the pan.



Cheese Lover's Fondue
4 tablespoons cornstarch
1 tablespoon dry white wine + one cup (divided)
1 1/2 cups shredded gruyere cheese
1 1/2  cups shredded swiss cheese
1 garlic clove minced fresh chives
1 1/2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon oregano
1/8 teaspoon worcestershire sauce
5 drops hot pepper sauce

In small bowl, combine 2 tablespoons cornstarch with 1 tablespoon white wine. Set aside. Combine cheeses and remaining cornstarch; set aside. Add remaining 1 cup white wine to large sauce pot and heat over medium-high heat until bubbles form around the edges. Stir in lemon juice. Reduce heat to medium-low; add a large handful of the cheese mixture and stir until combined. Continue adding cheese a handful at a time until all cheese is completely combined and mixture is smooth. Stir in the garlic powder, oregano, worcestershire sauce and hot pepper sauce. Stir the cornstarch mixture once again (the one you set aside) and add to the cheese in the pan. Continue to cook and stir until thick. Serve with bread, steamed veggies and even apples! 

Note: You can substitute the wine with chicken broth or even part of it. Truthfully, with that much wine, the taste is actually too strong for my taste, but I do like a little bit.



Swiss Cheese Fondue
1 1/2 cups shredded swiss cheese
4 tablespoons flour, divided
1/4 teaspoon paprika
1/8 teaspoon nutmeg
1 garlic clove, minced
3 tablespoons butter
2 cups milk
1 teaspoon lemon juice
salt and pepper to taste

Toss shredded cheese with 1 tablespoon flour. In a separate bowl, mix the remaining 3 tablespoons flour with the paprika and nutmeg. Melt butter in saucepan, add garlic, then flour/spice mixture. Stir until smooth. Add the milk and stir till sauce is creamy and warm. Stir in the cheese and continue stirring until smooth. Finally stir in lemon juice, salt and pepper. Stir again and serve. Serve with bread and steamed veggies.