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Caramel Fudge Sundaes Recipe

Photo by: Taste of Home

I usually keep a supply of this sauce in the refrigerator at all times so I can make one of these sundaes whenever I crave one. The recipe has wonderful chocolate-caramel flavor and has been in our family for years.

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32 Servings
Prep: 20 min. + cooling

Ingredients

1 can (12 ounces) evaporated milk
1 cup sugar
Dash salt
1 cup butter, cubed
3 tablespoons dark corn syrup
1 cup (6 ounces) semisweet chocolate chips
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24 caramels
1/2 teaspoon vanilla extract
Vanilla ice cream
Chopped pecans or peanuts, optional

Directions

In a saucepan, combine the first seven ingredients in order given. Cook, stirring constantly, over medium heat until the caramels are melted and mixture is smooth (do not boil). Reduce heat to low. With an electric hand mixer on medium speed, beat in vanilla; continue beating for 5 minutes. Beat on high for 2 minutes. Remove from the heat and cool for 30 minutes (sauce will thicken as it cools). Serve over ice cream; sprinkle with nuts if desired. Store in the refrigerator. Reheat in the top of a double boiler over simmering water. Yield: 1 quart sauce.

Nutrition Facts: 1 serving (2 tablespoons) equals 149 calories, 9 g fat (6 g saturated fat), 20 mg cholesterol, 96 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Caramel Fudge Sundaes published in Reminisce March/April 1995, p49

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

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