Additional Fondue Recipes - Sephra CF18H Mode D'emploi

ADDITIONAL FONDUE RECIPES

Every fondue will have a different visual appearance when run through the fountain. Many fondues will
not curtain as well as chocolate does. This is normal and due to the natural variances in different food
products. Always test the consistency of your fondue with your viscosity funnel before use. See
"CHECKING THE FONDUE'S VISCOSITY" on page 11.
CARAMEL
5 parts liquid caramel
1 part water
Mix caramel and water in saucepan over low heat and then transfer to the fountain. Caramel naturally
thickens as it is heated and worked with. Periodically thin out with water throughout event (approx. every 45
minutes or as needed). Caramel should be stirred occasionally in the basin to help prevent air bubbles from
forming.
Heat: Varies depending on type of caramel used
Suggested dipping items: Apples, pears, chocolate-covered pretzels, cookies
NACHO CHEESE
5 parts canned nacho cheese
1 part water
Start with any store-bought liquid nacho cheese. Large cans are available at many wholesale stores. Mix
cheese and water in a saucepan over medium heat. Stir frequently to achieve the correct consistency, and
then transfer to the fountain. Add more water as needed.
Heat: Medium
Suggested dipping items: Tortilla chips, mini tacos, breadsticks, cocktail sausages
BBQ SAUCE
6 parts medium-grade* BBQ sauce
1 part water or apple juice
Mix BBQ sauce with water or apple juice in a saucepan over medium heat. Stir well and add to the fountain.
*Premium-grade BBQ sauce will require additional thinning.
Heat: Medium
Suggested dipping items: Buffalo wings, ribs, chicken strips
RANCH DRESSING
Light** ranch dressing
Water (if needed)
Some brands of ranch need to be thinned with water to flow properly. Thin if necessary and add to fountain.
**Use light ranch dressing for best results.
Heat: Off
Suggested dipping items: Fresh veggies (carrots, bell peppers, cucumbers, celery),
potato skins, chicken strips
For more great recipes, visit our website at www.sephra.com.
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