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 cupgranulated sugar (250 mL)
-
1/2 cupwhipping cream (125 mL)
-
3 tbspsbutter (45 mL)
-
Milk Chocolate Sauce:
-
2/3 cupwhipping cream (150 mL)
-
3 tbspscorn syrup (45 mL)
-
6 oz
-
Ice Cream Sundaes:
-
4 cupsvanilla ice cream (1 L)
-
1 cupsliced strawberries (250 mL)
-
1/4 cupHERSHEY'S CHIPITS Milk Chocolate Chips (60 mL)
-
1/4 cupsalted roasted peanuts, chopped (60 mL)
Directions
Equipment Needed
Stovetop
Measuring Cups
Saucepan
Pastry Brush
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.
