READY MADE FONDUE RECIPES

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CHEDDAR CHEESE FONDUE (COURTESY OF THE MELTING POT) …



Cheddar Cheese Fondue (Courtesy of the Melting Pot)  … image

Make and share this Cheddar Cheese Fondue (Courtesy of the Melting Pot) recipe from Food.com.

Total Time 15 minutes

Prep Time 15 minutes

Yield 3-4 serving(s)

Number Of Ingredients 7

4 ounces skim milk or 4 ounces broth
1 teaspoon chopped garlic
6 ounces cheddar cheese
pepper
mustard powder
Worcestershire sauce
apple (cut up to dip)

Steps:

  • start with 4 oz of base (beer, milk or broth).
  • add garlic.
  • add 3 shakes of mustard powder.
  • stir.
  • add small amount of cheddar cheese.
  • mix thoroughly (using whipping motion until cheese is melted).
  • add five turns of pepper grinder.
  • add three to four shakes of worcestershire sauce.
  • fold in pepper & worcestershire.
  • remove mixing fork.

Nutrition Facts : Calories 247.3, FatContent 18.8, SaturatedFatContent 12, CholesterolContent 59.6, SodiumContent 354.5, CarbohydrateContent 2.4, FiberContent 0, SugarContent 0.3, ProteinContent 14.4

HOMEMADE MARSHMALLOWS RECIPE - MARTHA STEWART



Homemade Marshmallows Recipe - Martha Stewart image

Pulling off a homemade marshmallow recipe is easier than you think. This recipe gives you perfectly gooey marshmallows. Sandwich it into a s'more, or just dip your marshmallow in hot chocolate. Friends will definitely want to know where you found the recipe!

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 24

Number Of Ingredients 7

Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar

Steps:

  • Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
  • Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
  • Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
  • Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
  • Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat.

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