To make this into even more of a decadent pud, serve it alongside a chocolate fondue pot so that your guests can have both.
- 120g brown sugar
- 120g butter
- 100ml full-fat milk
Melt the butter and the sugar over a low heat until the sugar is just dissolved.
Stir in the milk and heat until the mixture is bubbling. Let it cook for just a little bit longer until it thickens.
To serve, pour the caramel into the fondue pot, keeping it on the lowest setting so that the caramel doesn’t catch or burn.
Serve the fondue with the crudités of your choice.