Hot Fudge Sauce:
In a small saucepan, heat half and half to 175 degrees F; stir in sugar. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and walnut extract, if desired. Stir in vanilla. Fill cylinder of ice cream freezer 2/3 full; freeze according to manufacturer's directions. During the last 5 minutes, add half of the syrup and walnuts. Transfer to a freezer container; freeze for 2-4 hours before serving. In a heavy saucepan over medium heat, melt caramels with milk. Stir in chocolate chips until melted. Stir in cream until blended. Remove from heat. Stir in walnuts and vanilla. Serve warm over ice cream. Refrigerate leftover sauce.
By Robin from Washington, IA
Source: Taste of Home
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