Chocolate Caramel Sauce for Ice Cream
Submitted by Craig Roper from Clinton County Electric Cooperative, Inc.
Ingredients:
1 – 12 oz. can evaporated milk
1 cup sugar
1 cup butter or margarine
3 Tablespoons dark corn syrup
1 cup (6 oz.) semisweet chocolate chips
24 caramels (or 14 oz. Kraft caramel bits which have no wrappers!)
1/2 teaspoon vanilla extract
Vanilla Ice Cream
Directions:
In a very large sauce pan, combine all ingredients in order given, except vanilla extract and ice cream. (We use a large saucepan because it spatters when mixing.) 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 heat and cool for 30 minutes. Sauce thickens as it cools. Serve warm over ice cream alone or with assorted toppings. Store in refrigerator and warm to serve later. Makes about 1 quart .
My wife takes this to work for her coworkers and they look forward to it every year!
