The Melting Pot Flaming Turtle Fondue
2 ounces melted milk chocolate
2 ounces caramel sundae syrup
Whole milk for thinning, if necessary
1/3 ounce 151 rum
1 ounce chopped pecans
Heat the chocolate and caramel in a saucepan on low heat, stirring frequently.
If the mixture seems too thick, slowly add whole milk to reach the desired consistency. (The consistency should be like honey and suitable for dipping but not so runny that it won't stick to the dippers.)
Slowly add the rum to the pot.
Using a long match, carefully ignite the liquor by touching the flame to the edge of the pot.
Once the flame burns out, add the nuts to the pot and stir.