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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 72 |
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Making this rich caramel-fudge sauce is a family affair at our houseĀthe kids love to unwrap the caramels! The sauce can be made ahead and frozen. Ingredients:
2 cups butter, cubed |
2 cans (12 ounces each) evaporated milk |
2 cups sugar |
1/3 cup dark corn syrup |
1/8 teaspoon salt |
2 cups (12 ounces) semisweet chocolate chips |
1 package (14 ounces) caramels |
1 teaspoon vanilla extract |
Directions:
1. In a Dutch oven, combine the first seven ingredients. Cook, stirring constantly, over medium-low heat until the caramels are melted and mixture is smooth (do not boil). Reduce heat to low.
2. With an electric hand mixer on medium speed, beat in vanilla; continue beating for 5 minutes. Beat on high for 2 minutes. Remove from the heat and cool for 30 minutes (sauce will thicken as it cools). Pour into glass or plastic food storage containers; refrigerate. Serve warm or cold. Yield: 9 cups.
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