Butterscotch Fondue
1/2 cup butter or margarine — cubed
2 cups packed brown sugar
1 (14-ounce) can 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 mini slow cooker; keep warm.
Serve with cake and fruit.
Yield: 4 cups
Leave a Reply