Beer and Cheddar Fondue
- Rub the bottom and sides of a heavy metal fondue pot* with the garlic halves; discard garlic. In fondue pot, combine the beer and bouillon. Bring to boiling over medium-high heat.
- In a small bowl, stir together cornstarch and the water. Add cornstarch mixture in a steady stream to beer mixture while stirring with a heat-resistant rubber spatula or wooden spoon. Cook and stir until thickened and bubbly. Reduce heat to medium-low. Gradually stir in shredded cheeses, stirring after each addition until cheese melts.
- Place fondue pot over fondue burner. Serve immediately with desired items for dipping. Spear item with a fondue fork or wooden skewer; dip into cheese mixture, swirling to coat. (Fondue will thicken as it holds over the burner.) Makes 6 to 8 servings.
From the Test Kitchen
If you want to use a ceramic fondue pot, prepare fondue in a medium saucepan as above through Step 2. Transfer cheese mixture to ceramic pot and continue as directed in step 3.
Nutrition Facts (Beer and Cheddar Fondue)
- Per serving:
- 258 kcal cal.,
- 18 g fat
- (12 g sat. fat,
- 57 mg chol.,
- 580 mg sodium,
- 6 g carb.,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet