Caramel fondue recipe
one 13 oz can of evaporated milk
6 oz (about 24) caramels
3 tbsp brandy (optional)
1 tsp vanilla essence
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.
(Serves 4)
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