Butterscotch Fondue

Butterscotch Fondue

2 (14-ounce) cans sweetened condensed milk — (2-1/2 cups)
2 cups packed brown sugar
1 cup butter — melted
2/3 cup light-colored corn syrup
1 teaspoon vanilla
1/4 cup rum or milk
Assorted dippers (such as apple slices,
strawberries, sponge cake cubes, and/or
brownie cubes)

In a 3-1/2- or 4-qt. slow cooker combine sweetened condensed milk, brown sugar, melted butter, corn syrup, and vanilla. Cover and cook on low-heat setting for 3 hours.

Whisk in rum until smooth. Serve immediately or keep warm on low-heat setting for up to 2 hours, stirring occasionally.

To serve, spear dippers with fondue forks. Dip into butterscotch mixture, swirling as you dip.


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