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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rich Caramel Chocolate Sauce Recipe

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This recipe for Rich Caramel Chocolate Sauce is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup semi sweet chocolate morsels, 1 T. light corn syrup, 3/4 cup half and half divided, 2 packages (5.5 oz. each) about 50 pieces, soft and chewy rectangular caramels (34 square caramels (about 11 ounces) can be substituted).
Directions:
Directions:
Microwave morsels, corn syrup and 1/4 cup half and half in medium, microwave safe bowl on high for 1 minute. Stir. If necessary, microwave at additional 20-30 sec. intervals, stirring until morsels are melted and sauce is smooth.

Microwave caramels and remaining cup half and half in another medium microwave safe bowl on high power for 1 minute. Stir. If necessary, microwave at additional 20-30 second intervals, stirring until sauce is smooth. Combine chocolate and caramel sauces.

Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake. Store remaining sauce tightly covered in refrigerator for up to 7 days. Makes about 2 1/4 cups.
Personal Notes:
Personal Notes:
The first ice cream sundae was prepared in Wisconsin in 1881. Toppings on ice cream were served only on Sundays, until a young girl challenged that rule and sundaes became available on any day.

 

 

 

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