A bit of evaporated milk makes this Chocolate Caramel Sauce an ice cream topping that is 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!
Directions
COMBINE 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.
NOTE: If any sauce is left over, cover and refrigerate; reheat in heavy saucepan over low heat.
Makes 1 3/4 cups.
Nutritional Information
- Serving Size
1/7 servings (1/4 cup each) of recipe
- Calories 320
- Calories from Fat 140
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 16g 25%
- Saturated Fat 10g 52%
- Cholesterol 20mg 6%
- Sodium 60mg 2%
- Carbohydrates 43g 14%
- Dietary Fiber 0g 0%
- Sugars 38g
- Protein 6g
- Vitamin A 0%
- Vitamin C 0%
- Calcium 8%
- Iron 0%