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Caramel Sauce II (D, TNT)
Source: Self
Yield: About 3 cups

12 ounce milk chocolate pieces or dark chocolate
1 12-ounce can evaporated milk
14 ounces caramels, unwrapped
1/4 to 1/2 pound unsalted butter

Place all the ingredients in a large pot, over medium heat, and stir with a wooden spoon until all the ingredients are melted.

Remove pot from heat, let sauce cool, and pour into clean jars or containers.

Keep in refrigerator or freeze.

Posted by Sheilah Kaufman

Nutritional Info Per Serving: N/A