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!
- 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
- 10 caramels
- 3/4 cup NESTLÉ® CARNATION® Evaporated Milk
- 1/2 gallon vanilla ice cream, any flavor
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.
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oh la la....
Talk about a great treat!! Not only did I use it on my ice cream..but I put it in my COFFEE....holy moly..I was in heaven!!!! Try it sometime.
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