Directions:
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.
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