Reviewed: Apr. 28, 2012

It was more like carmel than "butterscotch", but still awesomely delicious! Tasted a bit like my grandma's homemade carmels, but in a creamy dip! We did all kinds of dippin'... pound cake, rice crispy treats, blackberries, strawberries, bananas, apples, marshmallows and the kids rolled their dipped creations in cupcake toppings too - such a cute dessert - would be great for a kids party!

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rickswife

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Reviewed: Nov. 16, 2011

It was delicious. I would definitely call it caramel and not butterscotch though. It was kind of runny at first but it set up a lot in the fridge and was a perfect consistency. We dipped apples and pretzels in it. I would make it again.

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Reviewer:

jbeanfreit

Reviewed: Aug. 4, 2011

So good! Made it again but substituted rum for vanilla for a slightly different variation. Yum!

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Reviewer:

House Of Boyz

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Farmington, New York, USA

Reviewed: Dec. 24, 2010

super easy and super delicious! I made it ahead os time so I think that's why it wasn't very runny. Very good with bananas and pears!

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Bunnyrmrz

Reviewed: Sep. 17, 2010

Everyone at fondue night loved it!

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MYFANWYS

Reviewed: Jun. 21, 2010

People could not stop eating this!!! So sweet and delicious! I used cut up apples and when they were gone, people srated dipping pretzels and strawberries so they could keep eating it!! Great recipe!!! I doubled it and am glad i did!!

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NewportNewlywed2010

Living In: Attleboro, Massachusetts, USA

Reviewed: Apr. 4, 2010

Excellent! However, DO NOT USE LIGHT BROWN SUGAR; use DARK! The recipe didn't indicate which to use so I bought both and made two different fondues. The one with the light sugar ended up hardening like carmel and I could have broken a tooth it was so hard! My cornerware dish is destroyed; I can't get the stuff out of it! The dark was really rich a creamy and hardened after a hour of sitting out. It was very good on fruit and pound cake! Just needs to be eaten within an hour I'd say or it gets too hard.

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cowthersamyk

Reviewed: Mar. 29, 2010

this is my favorite fondu! I usually double the batch...it makes the perfect amount for a dessert fondu bowl

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Reviewer:

hebbies37

Cooking Level: Expert

Reviewed: Jan. 7, 2010

This is a tantalizing treat. I made it for a New Year's Eve party and provided bananas, apples, pretzels, marshmallows, and fresh pineapple to dip. SO YUMMY!

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Char A.

Cooking Level: Intermediate

Home Town: Herriman, Utah, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Jul. 31, 2009

I wanted a little more butter flavor so I melted the butter first and toast it until brown, being careful to not burn it. Browning the butter seems to bring out a stronger butter flavor. That was the only change. The family and neighbors loved it.

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