Coconut Cajeta & Chocolate Fondue

By Food52
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2 13.5 ounce cans regular coconut milk (I use Chaokoh brand or another high-fat version)

1 cup firmly packed light brown sugar (8 oz)

3/4 teaspoons Diamond kosher salt (if using Morton's scale back to 1/2 tsp)

3 ounces bittersweet chocolate, finely chopped

2 teaspoons vanilla or coconut extract

3 tablespoons dark rum, coconut rum, or cognac (optional)

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