Beer and Cheddar Fondue

This beer-and-cheese recipe forms a fabulous cheesy crust at the bottom of the fondue pot that's as precious as liquid gold. All your guests will want a fair share.

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4.0 by 15 people

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  • Makes: 6 servings
  • Start to Finish: 20 mins

Beer and Cheddar Fondue

Directions

  1. 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.
  2. 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.
  3. 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.

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Nutrition Facts (Beer and Cheddar Fondue)

  • Per serving:
  • 258 kcal ,
  • 18 g fat
  • (12 g sat. fat ,
  • 57 mg chol. ,
  • 580 mg sodium ,
  • 6 g carb. ,
  • 0 g fiber ,
  • 14 g pro.
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