Caramel Fudge Sauce

Keep a supply of this sauce in the refrigerator at all times so you can make one of these sundaes whenever you crave one. The recipe has wonderful chocolate-caramel flavor.


1 quart sauce (32 servings)


1 (12 ounce) can evaporated milk
1 cup granulated (white) sugar
dash salt
1 cup butter, cubed
3 tablespoons dark corn syrup
1 cup (6 ounces) semi-sweet chocolate chips
24 caramels
1/2 teaspoon vanilla extract


In a saucepan, combine the first seven ingredients in order given. Cook, stirring constantly, over medium 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).

Additional Information

Reheat in the top of a double boiler over simmering water.


Store in the refrigerator.

Nutritional Information

1 serving (2 tablespoons) equals 149 calories, 9 g fat (6 g saturated fat), 20 mg cholesterol, 96 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

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