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
(Serves 4)
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





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