No need to go out for sundaes! Create your own masterpiece topped with rich Burnt Caramel and Milk Chocolate sauce.
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.
Refrigerate leftover sauces for up to 2 weeks.