I recently got a bee in my bonnet that I wanted to get a slow cooker! I mean seriously I am a vegetarian of 30 years……… what do I need a slow cooker for? It’s the very same question Michael asked. He soon quietened down when I bought this amazingly easy slow cooker butterscotch fondue to the table.
In the summertime I love to make food that I can share with friends and family, especially food that can be eaten outside while enjoying the sunshine or a warm summer evening. This makes a great dessert to share because people can have as little or as much as they like. You can use whatever is at hand for dipping. I used a combination of fruit, bananas, raspberries, grapes, nectarines, blackberries and mango. I also used some cherry almond muffins (recipe coming soon) chopped up for dipping.
As I said before I don’t really know why I wanted a slow cooker so much, I think it was seeing all those lovely fruity oatmeal recipes on other people’s blogs that looked so delicious and so effortless to make. I am all for experimenting and giving things a go, so when no one was looking I bought myself a small slow cooker as a compromise (because it wouldn’t take up so much cupboard space!) then stashed it in the back of the cupboard wondering what to actually do with it?
It was going to have to be something sweet – obviously! – and I didn’t fancy one of those lovely fruity oatmeals I had seen all over the internet. I also needed a shareable dessert and wanted minimum fuss. It was a hot day so I didn’t want the oven on for a long period of time. While surfing the internet I came across this recipe from Better Homes and Gardens and it was the perfect solution to what I needed.
This is a lovely rich golden sweet sauce with a thickness that is perfect for dipping in yummy treats.
It also makes a great topping for ice cream if you know someone who is not a fan of dipping their treats.
Original recipe from bhg.com
- 397 gram tin sweetened condensed milk, (one 14 ounce can)
- 170 grams brown sugar, (1 cup)
- 100 grams unsalted butter - melted, (1/2 cup)
- 80 millilitres light corn syrup - golden syrup can be used as a substitute, (1/3 cup)
- ½ teaspoon vanilla extract
- 30 millilitres milk, (1/8 cup)
- Melt your butter in a microwave or in a pan on your stove top.
- In your slow cooker (mine is a 1.5 litre one which is a little under 2 quarts) pour in all your ingredients and give them a stir.
- Cover and cook on low for 3 hours.
- Just before the time is up chop up any fruits, cake or even chocolate you will be using for dipping.
- Once the time is up whisk in the milk until smooth, then serve.
- This lovely sauce can be kept in the fridge in a sealed container for up to 3 days.