Caramel dip plus Chocolate plunge

Serving fruit and a dip is a nice way to end a heavy or spicy meal. My recipe for Chocolate Plunge is a good companion to this. Gets you out of cooking on a hot day, too!

Caramel Fruit Dip

1/2 cup butter
14 ounce package caramels
1/4 cup chopped pecans
1 tablespoon milk
1/4 teaspoon rum extract

Melt caramels in butter 12-15 minutes over low heat. Stir in pecans, milk and extract. Stir vigorously to incorporate butter. Keep warm. Use as dip for oranges, pears, apples, bananas, angel cake chunks, plain donut holes, delicate cookies, biscotti, or over ice cream.

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Oh, this is decadent! Just make sure you serve on a washable table covering, since it can be a little dribbly. Use good quality chocolate, either semi-sweet or milk chocolate, or just use chocolate bits.

Chocolate Plunge

2/3 cup light corn syrup (Caro)
1/2 cup whipping cream
8 ounces chocolate, melted

Bring corn syrup and cream to boil over medium heat. Remove from heat and add chocolate. Stir till well blended. Serve warm as dip for fruit, pound cake, or ice cream. Yield: 1 1/2C