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HERSHEY'S Burnt Caramel and Milk Chocolate Ice Cream Sundae Recipe

Details

Time
10 minutes

No need to go out for sundaes! Create your own masterpiece topped with rich Burnt Caramel and Milk Chocolate sauce.

Ingredients & Directions

Prep Time
2 minutes
COOK TIME
8 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • Burnt Caramel Sauce:
  • 1 cup
    granulated sugar (250 mL)
  • 1/2 cup
    whipping cream (125 mL)
  • 3 tbsps
    butter (45 mL)
  • Milk Chocolate Sauce:
  • 2/3 cup
    whipping cream (150 mL)
  • 3 tbsps
    corn syrup (45 mL)
  • Ice Cream Sundaes:
  • 4 cups
    vanilla ice cream (1 L)
  • 1 cup
    sliced strawberries (250 mL)
  • 1/4 cup
    HERSHEY'S CHIPITS Milk Chocolate Chips (60 mL)
  • 1/4 cup
    salted roasted peanuts, chopped (60 mL)

Directions

Equipment Needed 
stovetop Stovetop
measuring cups Measuring Cups
saucepan Saucepan
pastry brush Pastry Brush
serving glasses Serving Glasses
1

Burnt Caramel Sauce: In saucepan set over medium heat, combine sugar and 1/4 cup (60 mL) water. Stir until sugar is dissolved, brushing down sides of saucepan with wet pastry brush. Bring to boil; boil, without stirring, for 8 to 10 minutes or until sugar is dark amber. Averting face, immediately add cream; stir until mixture is smooth. Remove from heat and stir in butter until smooth. Let cool slightly.

2

Milk Chocolate Sauce: In saucepan set over medium heat, bring cream and corn syrup to simmer. Remove from heat and add chocolate chips; stir until chocolate is melted and mixture is smooth.

3

Ice Cream Sundaes: Scoop ice cream into bowl or sundae glasses. Top with Burnt Caramel Sauce and/or Milk Chocolate Sauce. Garnish with strawberries, chocolate chips and peanuts.

Tip

Refrigerate leftover sauces for up to 2 weeks.