TOFFEE FONDUE

3/4 cup butter, cut-up

2 cups firmly packed brown sugar
1 1/4 cups light corn syrup
3 tbsp water
2 cans (14-oz each) sweetened condensed milk
3/4 cup almond toffee bits
2 tsp vanilla extract

In a 4-quart slow cooker or crockpot, combine the butter, brown sugar, corn syrup, water, and condensed milk; cover and cook on low setting for 3 hours.  Stir mixture occasionally until the mixture is smooth.

Stir in the toffee bits and vanilla extract.

Yield: 6 cups fondue

Serving ideas:  For dipping; fresh fruit, especially pear slices, pretzels, shortbread sticks or cookies OR use as a sauce to spoon over ice cream or pound cake.

 

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