Caramel Rum Dip
1/2 cup (1 stick) unsalted butter
14 ounce package caramels
1/4 cup chopped pecans
1 tablespoon milk
1 teaspoon (or use 1 Tbsp. rum) rum extract
cut-up fresh fruit, pretzels and/or pound cake chunks, for dipping
1. Melt the butter and caramels in a 2-quart saucepan over low heat, stirring occasionally, until caramels are melted, about 12 to 15 minutes.
2. Stir in pecans, milk and rum extract; mix vigorously to incorporate. Serve warm with fruit, pretzels and/or pound cake for dipping.