FONDUE RECIPES

CARAMEL FONDUE
one 13 oz can of evaporated milk
6 oz (about 24) caramels
3 tbsp brandy (optional)
1 tsp vanilla essence
Heat the milk and caramels in a heavy saucepan over a low heat, stirring
occasionally, until all the caramels are melted. Increase the heat a little, and
simmer for 3 or 4 minutes until slightly thickened. Remove from the heat and stir
in the brandy and vanilla essence. Serve warm, with pieces of apples and bananas to
dip.
(Serves 4)
CHEDDAR FONDUE
Servings: 2 1/2 cups
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
1 1/2 cups milk
2 cups (8 ounces) shredded cheddar cheese
Bread cubes, ham cubes, bite-size sausage and/or broccoli florets
In a saucepan, melt butter; stir in flour, salt if desired, pepper,
mustard, and Worcestershire sauce until smooth. Gradually add
milk. Bring to a boil; cook and stir until thickened. Reduce
heat. Add the cheese; cook and stir until melted. Transfer to a
Fondue Recipes Page 6 of 81
e-book://Pages/fondue_recipes.htm 3/16/2003

 

 

 

 



 
 
A Site designed and maintained by XAH technologies. All rights reserved. www.tinakhan.com 2005-2007 Your best source for free global recipes from around the world of fabulous cooking.