Butterscotch Fondue

60g / 2oz / 1/4 cup butter 
125g / 4oz / 3/4 cup demerara sugar 
4 tablespoons golden syrup 
440g / 14oz can evaporated milk 
4 tablespoons chopped unsalted peanuts 
6 teaspoons cornflour 
pieces of apple, pear and banana and popcorn, to serve 
 
Put butter, sugar and golden syrup into a saucepan, and heat gently 
until mixture begins to bubble, stirring occasionally. Allow to
boil for 1 minute.  Stir in evaporated milk and cook for 3-4 minutes
until sauce is hot and bubbling, then add chopped nuts.

In a small bowl, blend cornflour smoothly with 2 tablespoons water. 
Add mixture to sauce in pan and heat until thickened, stirring.
Pour into a fondue pot and place over a burner to keep warm. Serve
with pieces of apple, pear and popcorn.
 
(Serves 4)