Burnt Caramel and Milk Chocolate Ice Cream Sundae Recipe

Ingredients

Burnt Caramel Sauce:

1 cup granulated sugar (250 mL )

1/2 cup whipping cream (125 mL)

3 tbsp butter (45 mL)

Milk Chocolate Sauce:

2/3 cup whipping cream (150 mL)

3 tbsp corn syrup (45 mL)

6 oz HERSHEY'S CHIPITS INSPIRATIONS Creamy Milk Chocolate Chunks (175 g)

Ice Cream Sundaes:

4 cups vanilla ice cream (1 L)

1 cup sliced strawberries (250 mL)

1/4 cup HERSHEY'S CHIPITS INSPIRATIONS Creamy Milk Chocolate Chunks (60 mL)

1/4 cup chopped salted roasted peanuts (60 mL)

Directions

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.

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

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 chunks and peanuts.

Tip: Refrigerate leftover sauces for up to 2 weeks.