Caramel Top Hats Recipe
Caramel Top Hats Recipe photo by Taste of Home
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

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

Directions

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).
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 each: 422 calories, 13g fat (8g saturated fat), 87mg cholesterol, 226mg sodium, 78g carbohydrate (69g sugars, 0 fiber), 3g protein.

  • 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
  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

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