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Turtle Ice Cream Sauce

 Turtle Ice Cream Sauce
Making this rich caramel-fudge sauce is a family affair at our house—the kids love to unwrap the caramels! The sauce can be made ahead and frozen.
72 ServingsPrep: 10 min. Cook: 15 min. + cooling


  • 2 cups butter, cubed
  • 2 cans (12 ounces each) evaporated milk
  • 2 cups sugar
  • 1/3 cup dark corn syrup
  • 1/8 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 package (14 ounces) caramels
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a Dutch oven, combine the first seven ingredients. Cook, stirring
  • constantly, over medium-low 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). Pour into glass or plastic food storage containers;
  • refrigerate. Serve warm or cold. Yield: 9 cups.
Nutritional Facts: 1 serving (2 tablespoons) equals 121 calories, 7 g fat (5 g saturated fat), 16 mg cholesterol, 77 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Turtle Ice Cream Sauce (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.