Classic Hot Fudge Sundae 

Classic Hot Fudge Sundae

A dollop or more of light and fluffy whipped cream goes on top of the ice cream drenched in chocolate sauce, and the whole thing is then garnished with sprinkles, toasted nuts, or a red maraschino cherry if desired.

This simple yet rich dessert has been around since 1906 when it is believed to have been invented by Los Angeles-based candy maker, Clarence Clifton Brown, who, at that time, owned a store called C.

RECIPE INGREDIENTS

For the Fudge Sauce:

1/4 teaspoon fine sea salt

2 tablespoons unsalted butter, cubed

3/4 cup heavy cream

1/2 cup packed light brown sugar

1/3 cup light corn syrup or honey

3 tablespoons Dutch-processed cocoa

7 ounces finely chopped bittersweet chocolate

1 teaspoon vanilla extract or 1 tablespoon brandy or rum

For Assembly:

1 cup chilled heavy cream

1 tablespoon superfine sugar, more to taste

1/2 teaspoonnilla extract

2 pints your favorite flavor ice cream

Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)

Cherries, for garnish (optional)

DIRECTIONS ON HOW TO PREPARE CLASSIC HOT FUDGE SUNDAE

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.For assembly, 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.

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MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Classic Hot Fudge Sundae

A dollop or more of light and fluffy whipped cream goes on top of the ice cream drenched in chocolate sauce, and the whole thing is then garnished with sprinkles, toasted nuts, or a red maraschino cherry if desired.

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Course Dessert

Ingredients

  

• For the Fudge Sauce:
• 1/4 teaspoon fine sea salt
• 2 tablespoons unsalted butter cubed
• 3/4 cup heavy cream
• 1/2 cup packed light brown sugar
• 1/3 cup light corn syrup or honey
• 3 tablespoons Dutch-processed cocoa
• 7 ounces finely chopped bittersweet chocolate
• 1 teaspoon vanilla extract or 1 tablespoon brandy or rum
• For Assembly:
• 1 cup chilled heavy cream
• 1 tablespoon superfine sugar more to taste
• 1/2 teaspoonnilla extract
• 2 pints your favorite flavor ice cream
• Chopped toasted nuts such as almonds, peanuts, or pecans (optional)
• Cherries for garnish (optional)

Instructions

 

• 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.For assembly, 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.