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Burnt Caramel and Milk Chocolate Ice Cream Sundae Recipe

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 cupgranulated sugar (250 mL )
1/2 cupwhipping cream (125 mL)
3 tbspbutter (45 mL)
Milk Chocolate Sauce:
2/3 cupwhipping cream (150 mL)
3 tbspcorn syrup (45 mL)
6 oz HERSHEY'S CHIPITS Milk Chocolate Chips (175 g)
Ice Cream Sundaes:
4 cupsvanilla ice cream (1 L)
1 cupsliced strawberries (250 mL)
1/4 cup HERSHEY'S CHIPITS Milk Chocolate Chips (60 mL)
1/4 cupchopped 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.

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