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Butterscotch Fondue
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1/2 cup butter, cubed
2 cups packed brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup light corn syrup
2 tablespoons water
1/4 cup English toffee bits or almond brickle chips
1 teaspoon vanilla extract
Angel food cake cubes and fresh fruit
In a large saucepan, combine the butter, brown sugar, milk, corn syrup and water.
Cook and stir over medium heat until smooth. Remove from the heat. Stir in toffee
bits and vanilla. Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm.
Serve with cake and fruit.
Yield: 4 cups.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |