Show Subscription Form




Caramel Top Hats Recipe
Caramel Top Hats Recipe photo by Taste of Home

Caramel Top Hats Recipe

Publisher Photo
A plain purchased pound cake's at the heart of the elegant-looking dessert. I've used angel food cake, cupcakes, doughnuts and even a stack of cookies as the base in place of the pound cake. Top it off with a fun selection of sundae makings—nuts, orange rinds, cherries, etc.—Nova MacIssac, Souris, Prince Edward Island
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 1 cup packed brown sugar
  • 1/4 cup evaporated milk
  • 2 tablespoons butter
  • 2 tablespoons corn syrup
  • 4 slices pound cake
  • Butter pecan ice cream

Nutritional Facts

1 serving (1 each) equals 422 calories, 13 g fat (8 g saturated fat), 87 mg cholesterol, 226 mg sodium, 78 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. In a small saucepan, combine brown sugar, milk, butter and corn syrup; mix well. Cook and stir over medium-low heat until heated through (do not boil).
  2. Top each slice of cake with a scoop of ice cream; drizzle with warm caramel sauce. Serve immediately. Refrigerate any leftover sauce. Yield: 4 servings.
Originally published as Caramel Top Hats in Country Woman March/April 1999, p37

Nutritional Facts

1 serving (1 each) equals 422 calories, 13 g fat (8 g saturated fat), 87 mg cholesterol, 226 mg sodium, 78 g carbohydrate, trace fiber, 3 g protein.

Reviews for Caramel Top Hats

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT