Ice Cream Sundae With Homemade Caramel Sauce Recipes

BUILD-YOUR-OWN ICE CREAM SUNDAE WITH HOME-MADE CARAMEL SAUCE

Steps:

• Some or all of the topping suggestions: chopped up Heath bar, toasted hazelnuts, chocolate chips, fresh coconut wedges, fresh raspberries, mini bananas, mint, fresh raspberries, penny candy, etc.
• In a saucepan over medium-high heat, add water and sugar. Stir occasionally for approximately 5 minutes, or until sugar melts and turns a golden brown. (Keep a watchful eye on sugar because it will go from being golden brown to burning in about 1 minute).
• Immediately remove from heat and whisk in cream* see Note. Stir constantly until smooth. At this point, caramel sauce will be very thin. After it cools, it will thicken to the consistency of, well...caramel sauce.
• To serve, set out ice cream along with caramel sauce and other toppings. Let guests build their own sundaes.

INCREDIBLE ICE CREAM SANDWICH SUNDAE DESSERT

Steps:

• Cut one ice cream sandwich in half.
• Put one whole and one half ice cream sandwich along the short side of a 9" x 13" baking dish.
• Arrange eight ice cream sandwiches in opposite direction evenly in bottom of pan.
• Spread with half of the whipped topping.
• Drizzle or dollop most of fudge topping on top of whipped topping (save a couple tablespoons).
• Drizzle optional toppings (if using) and nuts on top, reserving a couple tablespoons of each.
• Repeat another layer of ice cream sandwiches.
• Top with remaining whipped topping.
• Fancily drizzle remaining hot fudge, butterscotch and strawberry toppings on top, along with walnuts or wet nuts.
• Cover and freeze for up to 2 months.
• Remove from freezer 20-30 minutes before serving.
• Cut into squares and top with a few maraschino cherries.
• Serve slices bananas on the side for people who are in a banana split mood and want to top theirs with bananas!
• YUM YUM YUM!

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

BEST EVER HOT CARAMEL SAUCE

Steps:

• Melt butter in heavy saucepan over low heat. Add milk and sugars. Bring to a rolling boil over medium heat stirring constantly. Boil 1 minute.
• Cool slightly.
• Pour into blender, add vanilla, and cover and blend on medium until smooth. Serve over vanilla ice cream. Store covered in refrigerator up to 2 weeks (It never lasts that long at our house!).

CARAMEL ICE CREAM SAUCE

Steps:

• In a small saucepan, combine brown sugar and cornstarch. Stir in the cream, water and corn syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Stir in butter and vanilla until butter is melted. Serve warm or cold over ice cream. Refrigerate leftovers.

IRISH COFFEE SUNDAES WITH CARAMEL WHISKEY SAUCE

Steps:

• Make crisps:
• Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
• Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10- by 8-inch rectangle in pan.
• Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
• Loosen crisp with a metal spatula and break into small pieces.
• Make sauce:
• Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
• Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
• Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
• Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.

ICE CREAM SUNDAE TACO DELIGHT

Steps:

• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute.
• Dip ends of taco shell into the melted chocolate. Dip in sprinkles. Scoop ice cream into taco shell. Top with candy-coated chocolate, chocolate sauce, caramel, whipped topping, and maraschino cherry.