Prince Edward Islanders (my husband included) love their dairy bars. In fact, they love their ice cream. According to wikipedia, the Dairy Queen in Charlottetown is the busiest in the world!
When we can’t get to a dairy bar, a hot caramel sundae is the next best thing.
This super simple caramel sauce has just 2 ingredients and whips up in no time. This can be used for dipping as well (fondue, apples)
ingredients:
2 lbs Caramel squares
1 354 mL (12 oz.) can Evaporated milk
directions:
Put milk and caramels in a double boiler.
If the caramels are quite hard, put them in a microwave safe bowl and heat 1-2 minutes to soften a little before putting in pot.
Heat until water in the bottom of the double boiler is boiling, then reduce heat so water boils gently. As the water boils, the contents in the top pot will heat gently and evenly.
Stir constantly as caramels melt.
Once the milk and caramels are well blended, the sauce is ready to serve.
Pour over vanilla ice cream and enjoy!
Store any leftovers in smaller containers (1-2 cup portions) in refrigerator.
Reheat for a few seconds in the microwave before serving.
