Chocolate lovers, rejoice! This quick fix from June Smith of Byron Center, Michigan takes ice cream toppings to new heights. Melted caramels give the rich fudge-like sauce extra appeal, making it hard to resist a second helping.
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- 30 caramels
- 1 cup (6 ounces) semisweet chocolate chips
- 1 can (5 ounces) evaporated milk
- 1/2 cup butter, cubed
- Ice cream
- In a 1-qt. microwave-safe bowl, combine the caramels, chocolate chips, milk and butter. Microwave, uncovered, on high for 1-2 minutes; stir. Heat 30-60 seconds longer or until the caramels are almost melted; stir until smooth. Serve warm if desired over ice cream (sauce will thicken upon standing). Refrigerate leftovers. Yield: 2 cups.
Originally published as Caramel Chocolate Sauce in Quick Cooking July/August 2001, p22
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Reviewed Dec. 16, 2010
"This is good, but cannot taste any caramel. It also makes a lot for 2 people, so will cut the recipe in half next time and the chocolate chips to 1/4 cup. I used this sauce to drizzle over "Blondies with Chips""