CARAMEL FONDUE
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)
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)
