Save some fondue to spoon over ice cream.
Yield: 6 cups
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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
- 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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