Chocolate Caramel Raspberry Sauce Recipe

Chocolate Caramel Raspberry Sauce Recipe

  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 25 caramels, unwrapped
  • 4 (1 ounce) squares semi-sweet chocolate
  • 2 tablespoons butter or margarine
  • 1/4 cup Smucker's® Seedless Red Raspberry Jam
  • 1/2 cup whipping cream
  • 1 pound cake, sliced
  1. In heavy saucepan, over low heat, melt sweetened condensed milk, caramels and chocolate; stir until smooth. Stir in butter and jam until smooth.
  2. Serve warm over pound cake. Store leftovers covered in refrigerator.
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