Recipe - Butterscotch Fondue

One fourth cup Butter
Three fourths cup Demerara sugar
4 tablespoon Golden syrup
1 cn (14oz) evaporated milk
4 tablespoon Chopped unsalted peanuts
6 teaspoon Cornflour (cornstarch)
Pieces of apple; pear and
banana and popcorn; to
serve

From: sharon@ecs.oxford.ac.uk (Sharon Curtis)

Date: 27 Aug 1995 20:09:39 0600

Put butter, sugar and golden syrup into a saucepan, and heat gently until
mixture begins to bubble, stirring occasionally. Allow to boil for 1
minute. Stir in evaporated milk and cook for 34 minutes until sauce is hot
and bubbling, then add chopped nuts. In a small bowl, blend cornflour
smoothly with 2 tablespoons water. Add mixture to sauce in pan and heat
until thickened, stirring. Pour into a fondue pot and place over a burner
to keep warm. Serve with pieces of apple, pear and popcorn. (Serves 4)

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