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Chocolate Caramel Raspberry Sauce



  • 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


  1. 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.
  2. Serve warm over pound cake.
  3. Store leftovers covered in refrigerator.

Shared with by Victoria.


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