Caramel Rum Fondue

1 (14 ounce) package caramels
2/3 cup cream
1/2 cup miniature marshmallows
1 tablespoon rum or 1/2 teaspoon rum extract

Combine caramels and cream in crockette. Cover and cook until melted, 2-3 hours.

Stir in marshmallows and rum. Continue cooking 1/2-1 hour.

Serve with apple wedges, pound cake, doughnuts or marshmallows.