Chocolate Caramel Raspberry Sauce (serves 100)
(can also be used as a fruit dip)

6-1/4 (14 ounce) packages caramels, unwrapped
3 pounds unsweetened chocolate
6-1/4 (14 ounce) cans Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3 cups and 2 tablespoons butter
3 cups and 2 tablespoons seedless raspberry jam
3 cups and 2 tablespoons whipping cream
6-1/4 pound cakes

In heavy saucepan, over low heat, melt caramels and chocolate. Gradually add Eagle Brand, butter, jam and cream. Melt together and stir until smooth. Serve warm over pound cake. Refrigerate leftovers.
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Chocolate Caramel Raspberry Sauce (serves 16)

1 (14 ounce) package caramels, unwrapped
8 ounces unsweetened chocolate
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
8 tablespoons butter
1/2 cup seedless raspberry jam
1/2 cup whipping cream
1 pound cake

In heavy saucepan, over low heat, melt caramels and chocolate. Gradually add Eagle Brand, butter, jam and cream. Melt together and stir until smooth. Serve warm over pound cake. Refrigerate leftovers.