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Ice Cream Sundae Caramels

 Ice Cream Sundae Caramels
These soft caramels are a hit at holiday time. I came up with the recipe using ingredients I commonly have on hand. It's a favorite!
96 ServingsPrep: 20 min. Cook: 40 min. + cooling


  • 2 cups sugar
  • 2 cups (16 ounces) dark corn syrup
  • 2 cups (1 pint) vanilla ice cream, melted, divided
  • 1 cup butter, cubed
  • 8 ounces milk chocolate candy coating, coarsely chopped
  • 1/2 cup peanuts, finely chopped


  • In a heavy 4-qt. saucepan, combine the sugar, corn syrup, 1 cup ice
  • cream and butter. Cook and stir over low heat until mixture begins
  • to boil. Increase heat to medium; cook and stir until candy
  • thermometer reads 242° (nearly firm-ball stage).
  • Remove from the heat; gradually stir in remaining ice cream. Return
  • to the heat; cook without stirring to 244° (firm-ball stage).
  • Immediately pour, without stirring, into a buttered 13-in. x 9-in.
  • pan. Let cool until firm. Invert candy onto a baking sheet.
  • In a microwave, melt candy coating; stir until smooth. Spread over
  • candy; sprinkle with nuts. Score top into 1-in. squares. Let stand
  • until set. Cut into 1-in squares, follow score marks. Wrap
  • individually in waxed paper or plastic wrap. Yield: about 3-1/2
  • pounds.
Nutritional Facts: 1 serving (1 each) equals 74 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 35 mg sodium,

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Ice Cream Sundae Caramels (continued)

Nutritional Facts: 12 g carbohydrate, trace fiber, trace protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.