I have been in love with Sanders Milk Chocolate Hot Fudge Dessert Topping since I moved to Michigan in 1974. The love affair continues to this day as I continue to mail order this dessert topping. In January of 2020, I celebrated my birthday at Outback and had the Chocolate Fondue Flight. A new dessert on their menu. As soon as I dipped my fork in the chocolate, I thought it tasted just like Sanders. I asked the very nice manager if I could buy the boomerang for my new recipe. It was a yes and here is the Copycat Sanders Milk Chocolate Dessert Topping and my Copycat Chocolate Flight Fondue from Outback Steakhouse.
2 11 ounce bags of caramels
1/2 cup half and half
1 12 ounce bag milk chocolate chips
1 teaspoon vanilla
Peel caramels and place in a large bowl. Microwave for one and a half minutes. This will soften the caramels. Place bowl over a pot of boiling water, creating a double boiler. Melt the caramels, stirring occasionally until they are smooth in consistency. Once caramels are smooth, slowly add half and half and stir to incorporate the liquid into the caramels.
Next add the milk chocolate chips. My chips had melted in my move but they were still fine to use in the recipe. Stir until chocolate has completely melted into the caramel mixture. Once that is done, remove from heat and add the vanilla. Store in jars or air tight containers in the refrigerator. Microwave at 30 second intervals to re-warm, stirring between the intervals. This topping is great over ice cream, fruit, on a spoon 😉, or whatever you like dessert topping on. You will not want to buy the jar stuff at the grocery store anymore. Enjoy!
For my Chocolate Flight Fondue, I used brownie bites (from homemade brownies), fresh pineapple, sliced bananas and strawberries. Any fruit is great dipped in chocolate. Outback used strawberries, pineapple, brownie and pound cake. They also had a cup of whip cream which I omitted from mine. Nothing against whip cream, I prefer another option for dipping.