Recipe: CARAMEL RUM FONDUE

CARAMEL RUM FONDUE

7 ounces Caramels

1/4 cup Miniature marshmallows

1/3 cup Whipping cream

2 teaspoons Rum or 1/4 tsp rum extract

Combine caramels and cream in Crock Pot. Cover and heat until melted, 30 to 60 minutes. Stir in marshmallows and rum. Cover and continue cooking 30 minutes.

Serve with apple wedges or pound cake.

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Sorrell’s On The Square – 119 N 3rd Street Coshocton, OH 43812 – 740-575-4504.
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