Caramel Fondue
From: Scubamare,TN
Servings: 2
From Abby Mandel's newspaper column.

1/4 cup unsalted butter
3/4 cup whipping cream
1/2 cup sugar
3 tablespoons dark corn syrup
pinch salt
1 teaspoon Scotch

Put butter, 1/2 of the cream, sugar, corn syrup and salt in small heavy saucepan. Heat over medium heat, stirring often, until boiling, about 4 minutes. Cook, uncovered, stirring occasionally, until thickened and deep tan in color, about 11 minutes. remove from heat. Stir in remaining cream and whiskey. (Can be made up to 2 weeks ahead and refrigerated. Before using, gently reheat in microwave until warm). Place warm caramel fondue pot or small, warm bowl. Place on platter with selection of fruits, cakes or biscotti for dipping.