Butterscotch Fondue

Ingredients

1/4 cup Roberts Butter
2 cups Roberts Half and Half
1 cup dark brown sugar
1 1/2 tablespoons cornstarch
3 tablespoons light rum

Preparation

Melt butter in a large saucepan; stir in half and half and brown sugar. Cook over medium heat until sugar melts and mixture boils. Mix cornstarch and rum together well; add to cream mixture and cook, stirring constantly, until mixture thickens. Transfer mixture to fondue pot and serve with angel food or pound cake cubes, marshmallows or fruit.

Yield: 2 cups