CARAMEL FONDUE
1-1/2 cups brown sugar
4 Tbsp. flour
1 cup boiling water
2 Tbsp. butter
2 Tbsp. heavy cream
1 tsp. vanilla
Cook brown sugar, flour, and boiling water in a saucepan for 8 minutes. Remove from heat and stir in butter, heavy cream and vanilla. Pour in a fondue pot and serve with cubes of fresh fruit or poundcake cubes.
CHEESE FONDUE
2 cups milk
1 Tbsp. worcestershire
2 tsp. dry mustard
1 clove minced garlic
3 Tbsp. flour
6 cups shredded cheese
Stir all together until smooth and thick over low heat. Pour into a fondue pot to keep it warm. Serve it with cubes of French bread or fresh vegetables or cubes of cooked meat.
CHEESE FONDUE
3 cans Cheddar Cheese soup
2 cups heavy cream
1 tsp. garlic salt
2 loaves French Bread cut in cubes
Heat soup, milk, and garlic salt in a saucepan. Cube the bread and toast it at 350 degrees.
Place fondue in a fondue pot and use fondue forks to dip the bread into the fondue.
You can leave the garlic salt out or add any special herbs you like.
CHOCOLATE FONDUE
In a saucepan melt one large pkg. chocolate chips with 2 cups heavy cream until smooth and thick. Remove from heat and add 2 Tbsp. vanilla. Pour into a fondue pot and serve with cubes of cake, or chunks of fresh fruit to dip. Whole strawberries are nice to dip also.
CHOCOLATE FONDUE
2/3 cup light corn syrup
1/2 cup whipping cream
1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate
Microwave corn syrup and whipping cream in large microwavable bowl on high for 1-1/2 minutes or until mixture comes to a boil. Add chocolate, stirring until completely melted. Serve warm in a fondue pot as a dip for fresh fruit, whole strawberries, assorted cookies, marshmallows, pretzels, or cubes of poundcake or angelfood cake.
ALMOND BARK FONDUE - Substitute 8 squares of almond bark in recipe.
GERMAN CHOCOLATE FONDUE - Substitute 2 pkg. (4 oz. each) of Baker's German Chocolate in recipe.
MOCHA FONDUE - Add 1 Tbsp. instant coffee granules to the recipe.
CHOCOLATE - PEANUT BUTTER FONDUE - Add 1/2 cup peanut butter to the recipe.
CHOCOLATE - HAZELNUT FONDUE - Add 1/2 cup Nutella to the recipe.
CHOCOLATE PEANUT BUTTER FONDUE
Melt 1 large pkg. chocolate chips, l pkg. peanut butter chips, and 1 cup heavy cream to blend all together. Heat over low heat until all is smooth and creamy while stirring. Pour in a fondue pot and serve with cubes of cake and chunks of fresh fruits.
CHOCOLATE RASPBERRY FONDUE
Melt l large pkg. chocolate chips, 1 cup heavy cream, and 1 jar seedless raspberry jam in a heavy saucepan over low heat. Stir until smooth and thick. Pour in a fondue pot and serve with cubes of poundcake or angelfood cake, fresh strawberries, or chunks of fresh fruit.
COCONUT FONDUE
3 oz. coconut
2 oz. coconut milk
2 oz. sugar
4 tsp. cornstarch
5 oz. heavy cream
Mix over low heat until smooth and thick. Serve with cubes of poundcake.
CURRY FONDUE
1 clove minced garlic
2/3 cup heavy cream
2 tsp. curry powder
2 cups grated cheese
1 tsp. cornstarch
In a saucepan mix together until smooth and thick, over low heat. Serve with Naan bread, or cubes of any bread. Or serve cubes of cooked meat to dip in it.
FIESTA FONDUE
1 can Campbell's Cheddar Cheese soup
8 oz. grated cheddar cheese
1 cup chunky salsa
1 cup milk
Mix ingredients in a saucepan over medium heat until cheese has melted and mixture is smooth. Transfer to a fondue pot to keep warm. Serve with tortilla chips, large Fritos, sliced jicama, broccoli florets, cauliflower florets, or cubes of French bread to be used as dippers.
LEMON FONDUE
4 tsp. cornstarch
1/2 cup sugar
1-1/2 cups water
2 tsp. butter
1 tsp. lemon peel
1/2 cup lemon juice
3 drops yellow food color
In a saucepan heat until all ingredients are smooth and thick. Pour into a fondue pot and serve with cubes of poundcake to dip.
LOBSTER FONDUE
1 cup Velveeta cheese, cubed
1 cup Swiss cheese, cubed
1 can Cream of Shrimp soup
1 cup milk
1/2 tsp. cayenne
1/2 tsp. paprika
1-1/2 cups imitation lobster, cut into bite sized pieces
In a saucepan, mix all together until smooth and creamy, then add lobster. Heat until bubbly. Use toast triangles to dip.
You could also use a can of baby shrimp, crabmeat, tuna, or salmon instead of lobster for variety.
MARSHMALLOW FONDUE
In a saucepan melt 1 pkg. marshmallows with some heavy cream until smooth. Pour into fondue pot and serve with cubes of fresh fruit or Rice Krispie treats cut into cubes.
MEAT, SEAFOOD, OR POULTRY IN OIL FONDUE
Fill a fondue pot with hot oil. Cut your meat, poultry or seafood into bite sized cubes so you can use a fondue fork to spear it and cook it for a few minutes in the hot oil. Then remove it from the hot oil and place on individual plates to enjoy with some dipping sauces, such as honey mustard, barbeque sauce, soy sauce, lemon-butter, steak sauce, cocktail sauce, tartar sauce, etc.
A small crock pot works well if you dont have a fondue pot. Turn it on high to keep the oil hot.
MEXICAN FONDUE
1/2 tsp. jalapeno or hot sauce
1/2 red bell pepper, finely diced
1/2 cup peeled jicama, finely diced
1/2 cup onion, finely diced
12 oz. Monterrey Jack shredded cheese
2 Tbsp. flour
1 Tbsp. butter
1 cup Half-and-Half cream
Place cheese and flour in a bowl, toss then set aside. Saute onions in butter in skillet until tender. Stir in Half-and-Half. Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted. Stir in jalapeno sauce, bell peppers and jicama. Heat through. Place in a fondue pot. Keep dip warm and serve with mini cornbread sticks, brocolli florets, cauliflower florets, assorted colors of bell pepper strips, and tortilla chips.
I bought my two mini-cornbread stick pans from Wilsons. While there I bought two of the larger cornbread stick pans also. These cast iron pans make sticks of cornbread that you can serve as appetizers or with meals.
NUTELLA FONDUE
Place 1 cup Nutella and 1/3 cup heavy cream in a microwavable bowl. Heat for 1 min. on high. Mix until smooth. Pour in a fondue pot and serve with cubes of poundcake, banana nut bread, angelfood cake, gingerbread, fresh strawberries, raspberries, or any fresh fruits. Nutella is a delicious spread made from chocolate and hazlenuts in the peanut butter section of your supermarket.
ORANGE CREAM FONDUE
1/2 cup heavy cream
1/2 cup milk
2 Tbsp. sugar
2 egg yolks
zest from 1 orange
In a non-reactive saucepan, bring the cream, milk and sugar to a boil. In a separate pan, beat the egg yolks. Pour half of the hot mixture into the yolks and whisk thoroughly to temper. Pour this into the remaining hot mixture and return to the heat. Cook the hot mixture until it coats the back of a wooden spoon, about 1 minute, being very careful not to boil the mixture. Remove from the heat and strain into another bowl. Blend in the orange zest. Serve warm. Refrigerate any leftover fondue for up to 3 days.
PEPPERMINT FONDUE
2-1/2 cups heavy cream
1 cup powdered sugar
6 tsp. cornstarch
1 tsp. peppermint extract
Cook over low heat until thick. Pour into a fondue pot and serve with cubes of chocolate poundcake to dip.
PIZZA FONDUE
4 oz. Italian sausage cooked and crumbled
1 onion finely diced
1 minced clove garlic
1 jar spaghetti sauce
1 jar sliced mushrooms
2/3 cup chopped pepperoni
1 tsp. basil
1/2 cup sliced black olives
Mix all together. Pour into fondue pot. Serve chunks of French bread, Foccacia bread, or Italian bread to dip into it or serve cubes of cheese to dip in it.
RASPBERRY FONDUE
1 lb. raspberries or 1 jar seedless rasperry jam
4 tsp. cornstarch
1-1/4 cups heavy cream
1/3 cup powdered sugar
Puree raspberries in blender and discard the seeds by straining thru a strainer. In a saucepan blend cornstarch and heavy cream until smooth.
Add sugar and raspberry puree. Stir to blend.
Cook over low heat until smooth and thick.
Pour in a fondue pot and serve with cubed poundcake pieces.
RASPBERRY CHOCOLATE CARAMEL FONDUE
14 oz. pkg. caramels, unwrapped
8 oz. chocolate chips
14 oz. can sweetened condensed milk
8 Tbsp. butter
1/2 cup seedless raspberry jam
1/2 cup heavy cream
In a heavy saucepan, melt the caramels and chocolate chips over low heat. Add condensed milk, butter, jam, and heavy cream. Stir until smooth.
Serve warm with fresh fruit chunks or cubed pound cake.
SPAM FONDUE
1 large can Spam
1/2 cup yellow mustard
1/2 cup Miracle Whip
1/2 cup Cheez-Whiz
1 quart vegetable oil
Fill fondue pot with oil. While oil is heating, open the Spam, wiping off the gelatin with a paper towel. Cut Spam into bite-sized pieces. Spear on fondue forks and deep fry until golden brown.
Dip cooked Spam into individual serving dishes filled with mustard, Miracle Whip, and melted Cheez-Whiz.
STEAK FONDUE
Fill fondue pot with oil. Cut top round steak into bite-sized pieces. Spear on fondue forks and fry until desired doneness is reached.
Dip each cooked piece in bowls of various steak sauces, ketchup, or soy sauce.
STRAWBERRY FONDUE
Mix 1 Tbsp. orange peel, 1 pint strawberries that have been pureed, and 1 carton strawberry yogurt. Mix in blender until pureed and very smooth. Serve with cubes of angelfood cake.
TEMPURA BATTER FOR VEGGIES AND SHRIMP
You can do these similar to a meat fondue by using a crockpot with vegetable oil in it heated to 375 degrees. Have your vegetables or shrimp ready to batter and cook, then eat them as they are cooked by each guest. Tempura Dipping Sauce recipe follows this one.
1-1/2 cups ice water
2 cups flour
1 egg yolk
1/2 cup shredded coconut (optional for shrimp)
It is very important to use ice water in this recipe.
Mix batter quickly. Have another bowl of seasoned flour. You can season it with any seasonings, herbs or spices you like or leave it as it is. Dip small assorted clean vegetables in the dry flour then in the Tempura batter. Drop each one very carefully into very hot oil (375 degrees) and fry until golden. Drain on paper towels. Serve warm with dipping sauce. This recipe will do 2 lbs. assorted small veggies or 1/2 lb. cleaned shrimp. This is a great recipe to use like a fondue and eat them as you cook them.
TEMPURA DIPPING SAUCE
1/4 cup soy sauce
1/4 cup water
1 Tbsp. minced ginger
1 tsp. minced garlic
1 tsp. vinegar
Mix and use to dip Tempura battered vegetables and shrimp after they are cooked. Pour this dipping sauce into individual ramikens for each guest.
TURTLES FONDUE
12 Turtles chocolate candies
1/4 cup whipping cream
1/4 tsp. cinnamon
poundcake cubes
fresh whole strawberries
orange segments
kiwi slices
banana chunks
apple wedges
Coarsely chop 12 Turtles candies into a microwaveable bowl. Add 1/4 cup whipping cream and 1/4 tsp. cinnamon. Microwave until Turtles are nearly melted and stirring after 1 minute. Stir until Turtles are completely melted. Serve warm with poundcake cubes, whole strawberries, apple or orange segments, kiwi or banana chunks for dipping.
VANILLA FONDUE
1 cup heavy cream
1/2 cup sugar
1 Tbsp. cornstarch
2 Tbsp. butter
1 Tbsp. vanilla
Heat in a saucepan until smooth and creamy and thickened. Pour into a fondue pot and serve with cubes of angelfood cake, poundcake, banana nut bread, or gingerbread to dip.
WHITE CHOCOLATE FONDUE
Melt 12 oz. white chocolate chips with 8 oz. heavy cream. Stir until smooth. Add 1 oz. cherry syrup. Stir to blend. Serve in a fondue pot with chunks of fresh fruit or cubes of cake.
