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  • 1 (14-ounce) bag caramels, wrappers removed
  • 1/2 cup clear apple cider
  • 1 quart vanilla ice cream
  • 1/2 cup salted peanuts, roughly chopped


  1. Combine caramels and cider in the top of a double boiler over simmering water. Whisk until caramels are melted and mixture is smooth, about 10 minutes. Remove from heat and let cool 5 minutes.
  2. Scoop ice cream into 8 serving dishes, and spoon warm sauce over the tops. Sprinkle peanuts on top.
—Recipe by Laraine Perri for Relish, Oct. 2011.

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The recipe was originally published as Caramel-Peanut Sundaes on

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