Turtle Ice Cream Sauce Recipe

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Turtle Ice Cream Sauce Recipe

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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.
MAKES:
72 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + cooling

Ingredients

  • 2 cups butter
  • 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 vanilla extract

Directions

In a large saucepan or Dutch oven, combine the first seven ingredients in order given. Cook, stirring constantly, over medium-low heat until the caramels are melted and mixture is smooth (do not boil). Reduce heat to low. With and 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. Store in the refrigerator. Serve warm or cold. Yield: 9 cups.
Originally published as Turtle Ice Cream Sauce in Country Woman Christmas 1996, p39

Nutritional Facts

2 tablespoons: 121 calories, 7g fat (5g saturated fat), 16mg cholesterol, 77mg sodium, 14g carbohydrate (13g sugars, 0 fiber), 1g protein.

  • 2 cups butter
  • 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 vanilla extract
  1. In a large saucepan or Dutch oven, combine the first seven ingredients in order given. Cook, stirring constantly, over medium-low heat until the caramels are melted and mixture is smooth (do not boil). Reduce heat to low. With and 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. Store in the refrigerator. Serve warm or cold. Yield: 9 cups.
Originally published as Turtle Ice Cream Sauce in Country Woman Christmas 1996, p39

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