Jefferson County Recipe of the Day: Ice Cream Sundae Caramels

Here’s a great treat to take on your summer road trips!

Ice Cream Sundae Caramels


2 cups sugar
2 cups dark corn syrup
2 cups (one pint) vanilla ice cream, melted, divided
1 cup butter, cubed
8 ounces milk chocolate candy coating, coarsely chopped
1/2 cup peanuts, finely chopped


~In a heavy 4-qt. saucepan, combine the sugar, corn syrup, one cup ice cream, and butter. Cook and stir over low heat until mixture begins to boil. Increase heat to medium; cook and stir until candy thermometer reads 242° (nearly firm-ball stage).

~Remove from the heat; gradually stir in remaining ice cream. Return to the heat; cook without stirring to 244° (firm-ball stage). Immediately pour, without stirring, into a buttered 13-in. x 9-in. pan. Let cool until firm. Invert candy onto a baking sheet.

~In a microwave, melt candy coating; stir until smooth. Spread over candy; sprinkle with nuts. Score top into 1-in. squares. Let stand until set.

~Cut into 1-in squares, follow score marks. Wrap individually in waxed paper.

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