one 13 oz can evaporated milk
6 oz (about 24) caramels
3 tbsp brandy (optional)
1 tsp vanilla
Heat the milk and caramels in a heavy saucepan over a low heat, stirring occasionally, until all the caramels are melted. Increase the heat a little, and simmer for 3 or 4 minutes until slightly thickened.
Remove from the heat and stir in the brandy and vanilla essence.
Serve warm, with pieces of apples and bananas to dip.