5 Fondue Recipes Worth of Your Hour in a Gym

Fondue Recipes

Pesto Fondue 


3 cups mozzarella cheese, shredded (you may use low fat)

1 cup Parmesan cheese, shredded

1 1/2 cups dry white wine

2 tablespoons cornstarch

3 garlic cloves

1/2 cup fresh basil leaves (chopped)

1/4 cup almonds, toasted (can sub pine nuts or walnuts too)

ground pepper to taste

How to:

1. Put basil, almonds and garlic in blender or food precessor. While blending add 1/4 cup of wine and blend until thick. Set aside.

2. In a large saucepan, add the pesto mixture and remaining white wine until it reaches a slow rolling boil.

3. In a large bowl, toss the shredded mozzarella and parmesan cheese with the cornstarch. Slowly stir it into saucepan with the boiling pesto/wine one small handful at a time. Stir over medium heat until it is melted and stringy. It may take about 5 minutes.

4. Season with salt and pepper.
You might not need any salt, cheese is super salty as it is.

5. Transfer to a cheese fondue pot and keep warm with a burner. Serve right away, fondue is not something you make and wait to eat.


Easy Chocolate Caramel Fondue


50 1 package (14 oz.) caramels

1/2 cup Semi-sweet chocolate morsels

1/2 tsp Vanilla

How to:

Bake it all together.

Irish Cheddar-Whiskey Fondue

1 garlic clove, halved
1 c. dry white wine
1½ lb. Irish Cheddar cheese, shredded or grated
1½ Tbs. cornstarch
2 Tbs. Irish Whiskey
kosher or sea salt
freshly ground black pepper
How to :
1. Rub the cut side of the garlic all over the inside of a large, heavy pot (preferably cast-iron or enameled cast-iron). Set over medium-high heat; add wine, and bring to a simmer.

2. In the meantime, toss the cheese with the cornstarch. Add a handful at a time to the simmering wine, stirring until each handful melts before adding the next. Reduce heat to medium and stir constantly until the cheese is completely melted.

3.Add the whiskey and heat until bubbling, 1-2 minutes. Season to taste with salt and pepper.

4.Serve immediately (transfer to a small dish set over a tea light to keep warm) with chunks of bread, smoked sausage, apples, or any other dipping accompaniments you wish.

Jack Cheese and Smoky Chipotle Fondue 
4 slices bacon, halved crosswise
1/4 cup finely chopped green onion
1/4 cup finely chopped red or yellow sweet pepper
2 cloves garlic, minced
2 teaspoons all-purpose flour
4 cups shredded Monterey Jack cheese (16 ounces)
2 8 ounce carton sour cream
2 – 3 teaspoons finely chopped chipotle peppers in adobo sauce
French or Italian bread, cut into bite-size cubes
Tortilla chips or tortilla chip cups
How to:
1. In a heavy, medium saucepan, cook bacon till crisp. Remove bacon; reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble bacon and set aside.
2.Add green onion, sweet pepper and garlic to saucepan. Cook and stir over medium heat about 5 minutes or till vegetables are tender. Stir in flour. Stir in cheese, sour cream and chipotle peppers. Cook and stir over medium-low heat until cheese is melted and mixture is smooth.
3.Transfer cheese mixture to fondue pot over a fondue burner or slow-cooker on the low-heat setting. Top with crumbled bacon. Keep warm up to 2 hours, stirring occasionally. Serve with bread cubes or tortilla chips.
Chocolate Bar Fondue 
* we take SNICKERS® for this recipe, but you can take any on your taste*
2 Snickers Almond Bars
1 Snickers
1 cup milk chocolate chips
7 ounces Marshmallow Creme
¾ cup heavy whipping cream
Assorted dippers

How to:

Heat your fondue pot to between a 2 and 3, or a medium-low heat
Chop your SNICKERS Almond and SNICKERS into small pieces, no bigger than a centimeter square (makes for faster melting)
Add all ingredients to pot, and when cream starts to heat and chocolate starts to melt, begin stirring
Stir until everything is melted and well combined.
Turn down heat, and serve with favorite dippers!

Author: Ksena

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