Butterscotch Fondue

1/2 C. butter
2 C. packed brown sugar
1 can (14 oz.) sweetened condensed milk
1 C. light corn syrup
2 T. water
1/4 C. English toffee bits or almond brickle chips
1 tsp. vanilla extract
Angel food cake cubes and fresh fruit chunks

In a large saucepan, combine the butter, brown sugar, milk, corn
syrup and water. Cook and stir over medium heat until smooth.
Remove from the heat. Stir in toffee bits and vanilla. Transfer to a
fondue pot or mini slow cooker; keep warm.

Serve with angel food cake cubes, a variety of fresh fruits such as
bananas, strawberries, kiwis, pears, or nectarines.
Mini marshmallows might be good too.

Yield: 4 cups.

from: Taste of Home's Quick Cooking, November/December 2003, p. 19