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. 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. 2. Stir in pecans, milk and rum extract; mix vigorously to incorporate. Serve warm with fruit, pretzels and/or pound cake for dipping.