Ingredients
2 packages (5-1/2 ounces each) Riesen’s chewy chocolate-covered caramels1/2 cup heavy whipping cream1 teaspoon rum extractCubed pound cake, sliced bananas and fresh strawberries1 cup nut topping
Preparation
In a heavy saucepan, melt caramels with cream over low heat, stirring frequently until smooth. Remove from the heat. Stir in extract.
Keep warm. Dip cake and fruit into fondue, then into nut topping.
