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Chocolate Caramel Sauce

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!

Chocolate Caramel Sauce
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    servings (1/4 cup each)
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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.