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Burnt Caramel and Milk Chocolate Ice Cream Sundae Recipe

Burnt Caramel and Milk Chocolate Ice Cream Sundae Recipe

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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.

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