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HERSHEY'S Burnt Caramel and Milk Chocolate Ice Cream Sundae Recipe


No need to go out for sundaes! Create your own masterpiece topped with rich Burnt Caramel and Milk Chocolate sauce.

Ingredients & Directions

Prep Time
2 minutes
8 minutes


Prevent your screen from going dark while you bake.


  • Burnt Caramel Sauce:
  • 1 cup
    granulated sugar (250 mL)
  • 1/2 cup
    whipping cream (125 mL)
  • 3 tbsps
    butter (45 mL)
  • Milk Chocolate Sauce:
  • 2/3 cup
    whipping cream (150 mL)
  • 3 tbsps
    corn syrup (45 mL)
  • Ice Cream Sundaes:
  • 4 cups
    vanilla ice cream (1 L)
  • 1 cup
    sliced strawberries (250 mL)
  • 1/4 cup
    HERSHEY'S CHIPITS Milk Chocolate Chips (60 mL)
  • 1/4 cup
    salted roasted peanuts, chopped (60 mL)


Equipment Needed 
stovetop Stovetop
measuring cups Measuring Cups
saucepan Saucepan
pastry brush Pastry Brush
serving glasses Serving Glasses

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.