Caramel-Coffee Fondue

 

1/4

cup water

1

tablespoon instant coffee crystals

1

can (14 oz) sweetened condensed milk

1

bag (14 oz) caramels, unwrapped

1/2

cup coarsely chopped pecans

2

apples (1 Braeburn, 1 Granny Smith), cut into 1/2-inch slices

2

cups fresh pineapple chunks

1/2

package (16-oz size) pound cake, cut into 1-inch cubes (about 4 cups)

• 1 In 2-quart nonstick saucepan, heat water over high heat until hot. Dissolve coffee crystals in water.
• 2 Add milk, caramels and pecans to coffee. Heat over medium-low heat, stirring frequently, until caramels are melted and mixture is hot. Pour mixture into fondue pot and keep warm.
• 3 Arrange apples, pineapple and cake on serving plate. Use skewers or fondue forks to dip into fondue.