Melting Pot For Cheese Fondue: Candy Maker's Surprising Hack

Fondue is a fun, communal dish that is perfect for celebrating special occasions with friends and family. While a fondue pot is not necessary to make fondue, it does add flair to the experience and helps to keep the fondue warm and melty. A candy melting pot can be used for cheese fondue, and some products are designed for both chocolate and cheese fondue.

Melting Pot's cheese fondue recipe

Melting Pot Cheese Fondue Recipe

Ingredients:

• 1/2 cup Bud Light Beer (or other brand), or chicken stock
• 2 teaspoons chopped garlic
• 1 teaspoon dry mustard powder
• 2 teaspoons Worcestershire sauce
• 6 ounces medium-sharp cheddar cheese, freshly grated
• 2 ounces Emmentaler Swiss cheese, freshly grated
• 1 tablespoon cornstarch (or all-purpose flour)

Optional Dippers:

• Broccoli
• Green Apples
• Carrots
• Bread
• Pretzels
• Potatoes
• Smoked Sausage
• Veggies
• Pumpernickel, wheat, or sourdough bread
• Roasted potatoes
• Fresh apples
• Grapes
• Cauliflower
• Carrots
• Broccoli
• Salami
• Shrimp
• Bacon-wrapped chicken
• Baguette
• French bread
• Granny Smith apples
• Cherry tomatoes
• Red bell pepper
• Baked bacon
• Roasted baby potatoes
• Steamed broccoli
• Cornichons
• Crackers
• Chips
• Meatballs
• Wing Stop parmesan chicken wings
• Beer battered fried shrimp

Instructions:

Begin by tossing grated cheese with cornstarch or flour, then set aside.

Next, turn the fondue pot onto medium-high heat and add beer, garlic, dry mustard, and Worcestershire sauce to the pot. Whisk together to combine.

Once the beer mixture has come to a simmer, reduce the heat to medium-low and add one-third of the cheese. Whisk well. It might take some time for it to come together, just keep whisking and cooking. You do not want to boil the cheese mixture, as this can make it rubbery.

While continuing to whisk, add in the remaining cheese. Whisk until smooth, then reduce the heat to low and serve immediately.

Tips:

• This recipe makes enough for a family of four. If you need more, feel free to double it.
• If you don't have a fondue pot, you can make it in a heavy-bottomed pan on the stovetop or use a double boiler. Just make sure to serve immediately, as the cheese will thicken as it cools.
• The Melting Pot is a fondue-based restaurant that serves a three-course meal with fondue for each course.
• Cheddar cheese fondue pairs wonderfully with light beers.

Fondue pot recommendations

Fondue pots are a great way to add some fun and flair to your dining experience. Whether you're looking for an electric model or a traditional open-flame style, here are some highly recommended options:

Electric Fondue Pots:

• Cuisinart CFO-3SS Electric Fondue Pot: This model offers precise temperature control, a sturdy base, and a non-stick interior for easy cleaning. It includes colour-coded forks and performed well in keeping cheese and chocolate fondue emulsified and dippable.
• Nostalgia 1.5-Quart Stainless Steel Electric Fondue Pot: A budget-friendly option with 11 heat settings. While the pot is sturdy, the insert feels less secure and needs constant monitoring to prevent overheating. Nonetheless, it's a great choice for occasional use.
• Dash Deluxe Stainless Steel Fondue Maker: This fondue pot is perfect for parties, with its tall, narrow profile and attached ingredient cups. It includes colour-coded forks and a non-stick interior for easy cleaning. However, it may run slightly cooler than other models.
• Nostalgia 12-Cup Electric Fondue Pot Set: This model performed well in heating and melting cheese and chocolate, and maintained a consistent temperature. It has a matte black appearance and includes colour-coded forks. However, it lacks a quick-release magnetic cord.

Traditional Open-Flame Fondue Pots:

• All-Clad Cast Aluminum Fondue Pot: A splurge-worthy option for those seeking a romantic, open-flame experience. It features a clever double-boiler design that ensures even heating without hot spots. The set is heavy-duty and luxurious, but you'll need to purchase fuel separately.
• Swissmar Lugano 9-Piece Cheese Fondue Set: A beautiful, rustic enameled cast iron pot in the traditional Swiss style. It includes six three-tined fondue forks and a gel fuel container. However, it can get too hot, causing cheese to scorch and chocolate to separate.
• Cuisinart 13-Piece Cast Iron Fondue Set: A versatile and attractive enameled cast iron set that is perfect for meat fondue but can also be used for cheese or chocolate. It has excellent heat distribution and retention, and it's easy to clean. However, its capacity is on the smaller side at 1.5 quarts.

What to dip in fondue

While crusty bread is usually the number one pick for cheese fondue, there are plenty of other options to dip in fondue. Here are some ideas:

Fruits

• Apples, especially tart varieties like Granny Smith, complement the creaminess of the fondue nicely.
• Bosc pears, with their nutmeg and cinnamon undertones, bring out the spices in many fondues.
• Grapes.

Vegetables

• Broccoli, either raw or lightly steamed, adds a bit of freshness to the rich cheese fondue.
• Cauliflower, also tasty raw or steamed.
• Bell peppers, especially bright, sweet varieties, add a pop of colour to your fondue spread.
• Roasted baby potatoes or fingerling potatoes.
• Carrots.
• Asparagus.
• Mushrooms, preferably raw, so they can cook in the hot cheese.
• Gherkins.
• Radishes.
• Fennel.
• Green beans.
• Celery.
• Roasted Brussels sprouts.
• Tomatoes.

Meat

• Salami.
• Smoked sausage.
• Ham cubes.
• Meatballs.
• Bacon-wrapped chicken.
• Shrimp, especially when cooked with a bit of garlic and parsley.
• Prosciutto.
• Poached chicken, which can be dressed up in the cheeses and spices of your choosing.

Other

• Large pasta shapes, such as shells, fusilli, or rigatoni, provide lots of nooks and crevices for the fondue to fill.
• Crackers.
• Pretzels, especially soft pretzel bites.
• Chips.
• Pickles.
• Cornichons.

How to prepare the cheese

Preparing the cheese is a crucial step in making cheese fondue. Here is a step-by-step guide:

• Grate the Cheese: For the best results, grate the cheese instead of chopping it. Grating the cheese will ensure quicker melting and a smoother fondue. You can use the coarse side of a box grater or a coarse microplane grater. If you have a food processor, use the grater blade for larger quantities of cheese.
• Toss the Cheese with Cornstarch or Flour: This step is important to thicken the fondue and prevent the cheese from clumping. Cornstarch is the preferred option as it leaves less of an aftertaste and makes the fondue gluten-free. However, you can use flour if needed.
• Shred or Slice the Cheese: If you prefer smaller pieces of cheese in your fondue, you can shred or slice the cheese into small cubes after grating and tossing it with cornstarch.
• Combine with Beer or Wine: Place your chosen liquid (beer or dry white wine) into the fondue pot or a heavy-bottomed pan. You can also add other ingredients like garlic, dry mustard, and Worcestershire sauce at this stage for extra flavour.
• Warm the Liquid: Heat the beer or wine until it is warm, but do not let it boil. This is an important step to ensure the cheese melts properly.
• Add the Cheese Gradually: Start by adding one-third of the cheese to the warm liquid and whisk thoroughly until it is fully incorporated and melted. Continue adding the cheese in small amounts, whisking constantly, until all the cheese is added and the mixture is smooth.
• Season and Serve: You can add some seasoning like nutmeg or pepper to taste. Serve immediately with your choice of dippers.

How to make the fondue

How to Make Cheese Fondue

Ingredients:

• Good-quality cheese (e.g. Gruyère, Vacherin Fribourgeois, Camembert, Fontina, Gouda, Swiss cheese, Emmentaler, Raclette, Comté, Beaufort, Cheddar)
• Cornstarch or flour
• Dry white wine (e.g. Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay)
• Bread (e.g. French bread, baguette, sourdough, pumpernickel, white, wholemeal)
• Dippers (e.g. apples, broccoli, carrots, pretzels, potatoes, smoked sausage, veggies, pickles, bacon, pineapple)
• Optional: garlic, lemon juice, mustard, nutmeg, Kirsch (or grappa/whisky), pepper

Method:

• Grate the cheese. In a medium bowl, combine the cheese with cornstarch or flour, tossing to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, heat the wine (and garlic, if using) until it simmers.
• Add the cheese to the simmering liquid a little at a time, stirring well to ensure a smooth fondue.
• Once smooth, stir in any additional ingredients (e.g. lemon juice, mustard, nutmeg, Kirsch, pepper).
• Arrange an assortment of bite-sized dippers on a platter.
• Carefully pour the fondue into a fondue pot and serve immediately with fondue forks or wooden skewers.

Tips:

• For quicker melting and a smoother fondue, grate—don't chop—the cheese.
• Cornstarch helps thicken the fondue and prevents the cheese from clumping.
• Classic cheese fondue calls for white wine. The acid in the wine keeps the cheese mixture smooth and gives it an even texture.
• Add the cheese slowly and stir constantly for a smooth fondue.
• Fondue is best served in a fondue pot to keep it warm and melty.

Frequently asked questions