Ice Cream Sundae Caramels Recipe

Ice Cream Sundae Caramels Recipe
Ice Cream Sundae Caramels Recipe photo by Taste of Home
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Ice Cream Sundae Caramels Recipe

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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!
MAKES:
96 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min. + cooling
MAKES:
96 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min. + cooling

Ingredients

  • 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

Directions

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.
Originally published as Ice Cream Sundae Caramels in Country Woman Christmas 1996, p35

Nutritional Facts

1 each: 74 calories, 3g fat (2g saturated fat), 6mg cholesterol, 35mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 0 protein.

  • 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
  1. 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).
  2. 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.
  3. 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.
Originally published as Ice Cream Sundae Caramels in Country Woman Christmas 1996, p35

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