BUTTERSCOTCH FONDUE
Source: Biggest Book of Slow Cooker Recipes by Better Homes and Gardens Books

Conversation will cease and guests will swoon when this arrives at the table. Dipping fruit, berries, cake, or brownies in this rum-laced confection is a completely luscious pleasure.

2 cans (14-ounce each) sweetened condensed milk
2 cups packed brown sugar
1 cup butter, melted
2/3 cup light corn syrup
1 teaspoon vanilla
1/4 cup rum or milk
Apple slices, fresh whole strawberries, cubed sponge cake, and/or cubed brownies

In a 3 1/2 to 4-quart slow cooker stir together the sweetened condensed milk, brown sugar, butter, corn syrup, and vanilla.

Cover and cook on low-heat setting for 3 hours (do not cook on high-heat setting).

Whisk in rum or milk until smooth. Keep warm on Iow heat setting for up to 2 hours, stirring occasionally.

Serve with apple slices, strawberries, sponge cake, and/or brownies.

Makes about 21 servings (1/4 cup each)
Slow Cooker Size: 3 1/2 to 4 quart