Caramel Dip - cooking recipe

Ingredients

1/2 c. sweet butter
1 (14 oz.) pkg. caramel candies, unwrapped
1/4 c. chopped pecans
1 Tbsp. milk
1/4 tsp. rum extract

Preparation

In a heavy 2-quart saucepan melt butter and caramels over low heat (12 to 15 minutes).
Stir in pecans, milk and rum extract. Keep warm in crock-pot or fondue.
Use as a dip for wedges of apples, pears, oranges and bananas.
To reheat, add 1 to 2 tablespoons of milk; heat slowly.
Yields:
1 1/2 cups.