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A bit of evaporated milk makes this ice cream topping creamy and rich. Served warm over a big bowl of French vanilla ice cream, it's a connoisseur's delight! Then again, it can only improve a sundae with the works!

Chocolate Caramel Sauce

1 1/2 cups NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
10 soft caramels
3/4 cup NESTLÉ® CARNATION® Evaporated Milk

1. Combine morsels, caramels and evaporated milk in medium heavy-duty saucepan. Cook over low heat, stirring constantly until morsels and caramels are melted and mixture is smooth.

Makes 1 3/4 cups.

Note: If any sauce is left over, cover and refrigerate; reheat in heavy saucepan over low heat.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.