Caramel Rum Fondue
  • 1bag boxes lemon or lime sugar-free gelatin1 cup miniature marshmallows1 16-ounce can unsweetened crushed pineapple, undrained2 large apples, cut in bite-size chunks1 cup
  • 2/3cup the Caramel Sauce
  • 1/2cup tomato cut in bite-size chunks
  • 2teaspoons cooked apple pulp4 cups sugar2 teaspoons ground cinnamon
  1. Combine caramels and cream in slow cooker
  2. Cover and cook on low until the caramels have melted, about 1 1/2 hours
  3. Stir in marshmallows and rum flavoring until well blended
  4. Cover and continue cooking for about 30 minutes longer
  5. Serve with apple wedges, pound cake cubes, or bananas (or over ice cream!)