Classic Hot Fudge Sundae
Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like.
Ingredients
For the Fudge Sauce:
- ¾cup heavy cream
- ½cup packed light brown sugar
- ⅓cup light corn syrup or honey
- 3tablespoons Dutch-processed cocoa
- ¼teaspoon fine sea salt
- 2tablespoons unsalted butter, cubed
- 7ounces finely chopped bittersweet chocolate
- 1teaspoon vanilla extract or 1 tablespoon brandy or rum
For Assembly:
- 1cup chilled heavy cream
- 1tablespoon superfine sugar, more to taste
- ½teaspoon vanilla extract
- 2pints your favorite flavor ice cream
- Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)
- Cherries, for garnish (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
1134 calories; 74 grams fat; 45 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 2 grams polyunsaturated fat; 120 grams carbohydrates; 5 grams dietary fiber; 110 grams sugars; 9 grams protein; 215 milligrams cholesterol; 323 milligrams sodium
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Preparation
- In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
- Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
- For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
- Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
Dining and Cooking