BUTTERSCOTCH FONDUE                    Servings: 4

1/2 c.        packed light brown sugar 1/3 c.    light corn syrup
1/4 c.        whipping cream           2   T.    butter
1/2 tsp.      vanilla extract          2         medium red apples
2             medium bananas

    In a 1-quart saucepan over medium-high heat, combine brown sugar,
corn syrup, whipping cream and butter.  Stir to a boil, cook 5 minutes.
Remove from heat, stir in vanilla.  Pour into warmed small bowl set
over canned heat/fondue pot.

	Just before serving, cut apples into wedges and bananas into 1
inch chunks.  Arrange on platter with skewers and sauce.