12 ounces milk chocolate, finely chopped
2 tablespoons heavy cream
¼ cup caramel ice cream topping
1 tablespoon 151 rum
3 tablespoons chopped pecans
Combine the chocolate and cream in the top of a double broiler set over simmering water. Heat until the chocolate is melted, stirring constantly. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Pour the caramel mixture into the center of the chocolate mixture. Do not stir. Add the rum to the pot and ignite carefully using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine. Sprinkle with pecans. Keep fondue warm over low heat.