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Caramel Fudge Sundaes

 Caramel Fudge Sundaes
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.
32 ServingsPrep: 20 min. + cooling


  • 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
  • 24 caramels
  • 1/2 teaspoon McCormick® Pure 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 149 calories, 9 g fat (6 g saturated fat), 20 mg cholesterol, 96 mg sodium,

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Caramel Fudge Sundaes (continued)

Nutritional Facts: 18 g carbohydrate, trace fiber, 1 g protein.