Recipes for fondue

Lemon Fondue
  A great fondue that goes well with strawberries, grapes, angel food cake, pound cake and gingerbread.

1 cup white granulated sugar
1/2 cup cornstarch
1/2 teaspoon saltFondue 1Credit: google images
4 cups water
1/2 cup butter
1/2 cup lemon juice
2 tablespoons grated lemon peel
  In a heavy saucepan, combine the sugar, cornstarch and salt. Stir in the water until smooth. Bring to a boil over medium heat, cook and stir for 1 to 2 minutes or until thickened. Remove from heat, stir in the butter, lemon juice and lemon peel until butter is melted. transfer to a fondue pot and keep warm.
  Makes 5 cups.

Chocolate Marshmallow Fondue
   Sweet and chocolatey, goes well with fresh fruits and cubes of cake.

Ingredients;Fondue 3Credit: google images
2 cups (12 ounces) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 jar (7 ounces) marshmallow cream
1/2 cup milk
1 teaspoon vanilla extract
pineapple chucks, grapes, pear chucks, banana chucks, apple slices, marshmallows, cubed angel food cake, pound cake and pretzels.
   In a microwave or heavy saucepan, heat the chocolate chips, sweetened condensed milk, marshmallow cream, milk and vanilla, heat on low just until melted, then whisk until smooth. Transfer to fondue pot and keep warm.

Fondue 4Credit: google images

  Makes 4 cups.

 Brickle Dip
   Great dip for fresh sliced apples.Fondue 2Credit: google images

1-8 ounce package cream cheese, softened
1/2 cup packed light brown sugar
1/4 cup white granulated sugar
1 teaspoon vanilla extract
1-7-1/2 ounce package almond brickle chips or English toffee bits (10 ounce)
tart apples cut in chucks or large slices.
   In a mixing bowl, beat the cream cheese, sugars and vanilla. Fold in the brickle chips. Refrigerate any leftovers.
  Makes 2 cups.

Cheddar Cheese Fondue
  So tasty and creamy, serve with an assortment of bread cubes,crunchy vegetables, ham cubes, cooked  meatballs, hot dog chucks,  and bite size sausages.

1/4 cup butter
1/4 cup all-purpose flourFondueCredit: google images
1/2 teaspoon salt, optional
1/4 teaspoon ground black pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
1-1/2 cups milk
2 cups (8 ounces) shredded cheese
   In a saucepan, melt the butter, stir in the flour, salt, pepper, mustard and Worcestershire sauce until smooth. Gradually stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Add the cheese; cook and stir until melted. Transfer to fondue pot or slow cooker and keep warm.
 Makes 2-1/2 cups.