1/2 c. butter
14 oz. pkg. caramels
1/4 c. chopped pecans (optional)
1 tbsp. milk
1/4 tsp. rum extract

In a heavy 2 quart saucepan melt butter and caramels (or microwave). Stir in remaining ingredients vigorously to incorporate butter. Keep warm. Use as a dip for wedges of apples, pears, oranges, bananas and grapes or a topping for ice cream. To reheat leftovers add 1-2 teaspoons milk, heat slowly.