Melt butter over low heat. Add brown sugar, cinnamon & vanilla extract, mix until sugar dissolves. Remove from heat; add banana liqueur and Capt. Morgan's Spiced Rum.
Transfer to 2 quart container. Refrigerate. Slurry Shelf Life: 7 Days.
Set aside in a dressing boat 1 ounce of slurry and banana. Turn burner to high. Place 4 ounces white chocolate into fondue pot liner. Heat to 125 degrees. When hot, add slurry to white chocolate. Flambé with 151 proof Rum, allow sugar to begin to caramelize. Sprinkle cinnamon into flames to create sparkle effect, mix chocolate mixture well, turn burner to low and enjoy!