Burnt Caramel and Milk Chocolate Ice Cream Sundae Recipe

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

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 Milk Chocolate Chips (175 g)

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 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 chips; 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 chips and peanuts.

Tip: Refrigerate leftover sauces for up to 2 weeks.