White Almond Fondue Recipes

WHITE CHOCOLATE FONDUE

Steps:

• Melt white chocolate chips, cream, corn syrup, butter, and salt together in top of a double boiler over simmering water, stirring frequently, until smooth and glossy, 5 to 10 minutes. Remove fondue from heat and stir in vanilla extract.

WHITE WINE FONDUE

Steps:

• Toss cheese and flour together. Rub a fondue pot or saucepan with the cut garlic. Add broth and wine. Heat over medium heat until hot but not bubbling. Add lemon juice. Add cheese mixture and stir until cheese melts. Season with nutmeg. Keep warm. Serve with bread cubes for dipping.
• *Use only natural, aged Swiss cheese, such as Emmentaler, natural Gruyere, or Raclette.

CHOCOLATE ALMOND FONDUE

Steps:

• In a medium saucepan over medium heat, combine half-and-half and almond extract. Heat until bubbles begin to form at edge of cream. Do not boil. Reduce heat to low and stir in chocolate chips, stirring constantly. Once all of the chocolate is melted and incorporated, slowly stir in amaretto until combined.
• Pour chocolate mixture into fondue pot and serve with goodies for dipping.
• Cook's Note: You can use this recipe with a heated chocolate fountain.

WHITE CHOCOLATE FONDUE

Steps:

• In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add white morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake.

WHITE ALMOND FONDUE

Steps:

• Heat candy coating and half-and-half in heavy 3-quart saucepan over low heat, stirring constantly, until coating is melted and mixture is smooth; remove from heat. Stir in liqueur and cinnamon.
• Pour into fondue pot or chafing dish. Keep warm over low flame. To serve, spear Dippers with fondue forks and dip into fondue. If fondue becomes too thick, stir in small amount of half-and-half.

ALMOND CHAMPAGNE FONDUE

Steps:

• Shred Gruyere and Swiss cheeses using a hand grater to keep the cheese loose. Add cornstarch and toss to coat cheese. Remove rind from brie and cut into small cubes.
• In a heavy 3-quart saucepan on medium heat bring champagne just to a simmer but do not boil. Reduce heat to low.
• Add shredded cheeses and brie gradually stirring constantly until cheese is melted. Add almond extract and nutmeg.
• Simmer 5 to 8 minutes, stirring constantly, until thickened and smooth. Do not boil.
• Serve in a fondue pot if you have one or keep warm over a canned heat burner or even a small crock pot set to low. Try apple slices and bread cubes for dipping or any item of your choosing.