Caramel Corn Peach Sundae

You’ll Need

  • 1 14 oz can California cling peach slices
  • ¾ cup granulated sugar
  • ½ cup whipping cream
  • 2 tsp vanilla
  • ½ tsp Kosher or maldon salt
  • 4 scoops vanilla ice cream
  • ½ cup caramel corn

Prep and Cook

  • Drain peaches very well reserving ¼ cup peach juice. Pour juice into a medium saucepan. Add sugar and stir to blend. Set over medium-high. Without stirring sugar mixture but swirling pan continuously, cook until sauce becomes a deep golden brown, 3 to 4 minutes. Remove from heat. Stir in cream, vanilla and salt until caramel dissolves (you may need to set on low heat). Then cool slightly to thicken. Sauce can be refrigerated for several days, just reheat to thin slightly.
  • To assemble sundae. Spoon 2 Tbsp caramel sauce on bottom of a bowl. Arrange 3 or 4 peach slices on sauce. Top with ice cream then drizzle ice cream with additional caramel sauce. Sprinkle with caramel corn.


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