one 13 oz can of evaporated milk
6 oz (about 24) caramels
3 tbsp brandy (optional)
1 tsp vanilla essence
Heat the milk and caramels in a heavy saucepan over
a low heat, stirring
occasionally, until all the caramels are melted.
Increase the heat a little, and
simmer for 3 or 4 minutes until slightly thickened.
Remove from the heat and stir
in the brandy and vanilla essence. Serve warm, with
pieces of apples and bananas to dip.
(Serves
4)