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Caramel Fudge Sundaes
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1 can (12 ounces) evaporated milk
1 cup sugar
Dash salt
1 cup butter or margarine
3 tablespoons dark corn syrup
1 cup (6 ounces) semisweet chocolate chips
24 caramels
1/2 teaspoon vanilla extract
Vanilla ice cream
Chopped pecans or peanuts, optional
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.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |