CARAMEL FONDUE
1 (13 oz.) can evaporated milk
6 oz. (24) caramels
3 tbsp. brandy (optional)
1 tsp. vanilla
Heat evaporated milk and caramels in heavy saucepan over low heat, stirring
occasionally, until caramels are melted. Increase heat to medium; simmer 3
or 4 minutes until slightly thickened. Remove from heat, stir in brandy and
vanilla. Serve warm.
Delicious dipping for bite-size pieces of apples, bananas, peaches or pound
cake.
1 (13 oz.) can evaporated milk
6 oz. (24) caramels
3 tbsp. brandy (optional)
1 tsp. vanilla
Heat evaporated milk and caramels in heavy saucepan over low heat, stirring
occasionally, until caramels are melted. Increase heat to medium; simmer 3
or 4 minutes until slightly thickened. Remove from heat, stir in brandy and
vanilla. Serve warm.
Delicious dipping for bite-size pieces of apples, bananas, peaches or pound
cake.
