Beer Cheddar Fondue

By ForkAndTheCork

Ingredients

• 1 1/2 1lbs Sharp Cheddar Cheese
• 1 Can Cheddar Cheese Soup (Campbells)
• 1 rounded tablespoon all-purpose flour
• 1 cup Guiness, or other dark beer
• 2 tablespoons brandy
• A few drops hot sauce
• 1 head cauliflower, separated into florets (blanch in boiling water for 2 to three minutes, then plunge into ice water bath-- takes the raw edge off)
• 2 heads broccoli, separated into florets (blanch in boiling water for 2 to three minutes, then plunge into ice water bath-- takes the raw edge off)
• 1 small round sourdough bread, cubed
• 1 small loaf roasted garlic bread, or other artisan bread, cubed
• other dippers of choice ( cut up apples, red peppers, party franks)

Preparation

Step 1

Combine cheese in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in cheese soup, and brandy. When the cheese has been incorporated fully, stir in the hot sauce. Transfer fondue to warm fondue pot.