Ingredients:
- 1 bag (14 ounces) ounces caramels
- 2/3 cup whipping cream
- 1/2 cup miniature marshmallows
- 2 to 3 teaspoons rum or 1/2 teaspoon rum extract
Preparation:
Combine caramels and whipping cream in slow cooker. Cover and heat until melted, about 30 to 60 minutes. Stir in marshmallows and rum. Cover and continue cooking 30 minutes longer.Serve with apple wedges, pound cake cubes, or use as a sauce for gingerbread or ice cream.
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