Toffee Fondue

Save some fondue to spoon over ice cream.

Yield: 6 cups
Recipe from Oxmoor House

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  • 3/4 cup butter, cut into pieces
  • 2 cups firmly packed light brown sugar
  • 1 1/4 cups light corn syrup
  • 3 tablespoons water
  • 2 (14-ounce) cans sweetened condensed milk
  • 3/4 cup almond toffee bits
  • 2 teaspoons vanilla extract
  • Pear slices
  • Pretzel rods
  • Shortbread sticks


  1. Combine first 5 ingredients in a 4-quart slow cooker. Cover and cook on LOW 3 hours, stirring occasionally, until fondue is smooth. Stir in toffee bits and vanilla. Serve with pear slices, pretzel rods, and shortbread sticks.
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