Chocolate Caramel Sauce

A bit of evaporated milk makes this ice cream topping creamy and rich. Served warm over a big bowl of French vanilla, it's a connoisseur's delight! Then again, it can only improve a sundae with the works!


1 3/4 cups (7 servings/1/4 cup each)


1 3/4 cups (11.5 ounce package) milk chocolate morsels, divided
10 caramels
3/4 cup evaporated milk
1/2 gallon vanilla ice cream, any flavor


1 1/2 cups morsels, caramels and evaporated milk in medium heavy-duty saucepan. Cook over low heat, stirring constantly until morsels and caramels are melted and mixture is smooth. Serve warm over ice cream; sprinkle with remaining morsels. Reheat in heavy saucepan over low heat.


Store left over sauce covered in the refrigerator.

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