Recipes and Cooking Beer and Cheddar Fondue 4.4 (11) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 4, 2004 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 clove garlic, halved 1 cup light beer ½ teaspoon instant chicken bouillon granules 2 tablespoon cornstarch 2 tablespoon cold water 1 cup shredded American cheese (4 ounces) 2 cup shredded sharp cheddar cheese (8 ounces) Assorted items for dipping (French or Italian bread cubes, breadsticks, broccoli florets, red sweet pepper pieces, soft pretzels, and/or precooked baby sunburst squash) Directions 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. Tips 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. Rate it Print Nutrition Facts (per serving) 258 Calories 18g Fat 6g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 258 % Daily Value * Total Fat 18g 23% Saturated Fat 12g 60% Cholesterol 57mg 19% Sodium 580mg 25% Total Carbohydrate 6g 2% Protein 14g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.