Dessert Recipes
Dessert Topping and Sauce Recipes
Chocolate Caramel Raspberry Sauce
Shared with recipegoldmine.com by Victoria
1 (14 ounce) package caramels, unwrapped
8 ounce unsweetened chocolate
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1/2 cup (1 stick) butter or margarine
1/2 cup seedless raspberry jam
1/2 cup whipping cream
1 pound cake, sliced
In heavy saucepan, over low heat, melt caramels and chocolate. Gradually
add sweetened condensed milk, butter, jam and whipping cream. Melt together
and stir until smooth.
Serve warm over pound cake. Store leftovers covered in refrigerator.
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© Copyright 1999-2009 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.