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Dessert: Caramel Fondue

Source of Recipe

Unknown


List of Ingredients

One 13 ounce can of evaporated milk
6 ounces of (24) caramels
3 tablespoons of brandy (optional)
1 teaspoon of vanilla



Recipe

Heat evaporated milk and caramels in heavy saucepan over low heat, stirring occasionally, until caramels are melted.
Increase heat to medium; simmer 3 or 4 minutes until slightly thickened. Remove from heat, stir in brandy and vanilla.

Serve warm.

Delicious dipping for bite-size pieces of apples, bananas, peaches or pound cake.