Hot Fudge Sundae Trifle Recipes

Steps:

• In a large saucepan, combine sugar and cocoa; stir in milk. Add butter. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat stir in vanilla. Serve with ice cream. Top with nuts and cherries if desired.

Steps:

• 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.

Steps:

• Place chocolate in a medium-size bowl. Heat 1/2 cup cream with 2 tablespoons water in a small saucepan. Bring to a slight simmer.
• Pour hot cream over chocolate and allow it to sit undisturbed for a minute. Stir until fully incorporated. Stir in corn syrup until smooth.
• Whisk remaining 1/2 cup cream until it is whipped to soft peaks. Place 2 scoops of ice cream in two bowls. Spoon sauce over ice cream. Top with whipped cream and a cherry.

Steps:

• Combine heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add chocolate. If necessary, adjust consistency with additional corn syrup. Whisk until chocolate is melted, and serve.

Steps:

• In a small bowl, stir together espresso, hot water, and sugar. Stir to combine; set aside.
• In the bottom of a 3 1/2-quart trifle dish, place an even layer of cake cubes, cutting pieces to fit as necessary. Using a pastry brush, brush the cake cubes with 1/3 of the reserved espresso mixture to moisten. Using an offset spatula, spread 3 cups of vanilla ice cream on top of the cake layer. Repeat process and top with a layer of cake cubes brushed with remaining espresso mixture.
• Cover trifle with plastic wrap and transfer to freezer; freeze until ice cream is set, about 1 hour and up to 1 week.
• When ready to serve, remove trifle from the freezer 10 minutes before serving. Beat heavy cream to soft peaks in the bowl of an electric mixer fitted with the whisk attachment. Add confectioner's sugar and vanilla, beat until well combined. Top trifle with whipped cream and garnish with chocolate shavings; serve immediately with hot fudge sauce.

Steps:

• For the fudge sauce: Combine the semisweet chocolate, heavy cream, light corn syrup, sugar and cocoa powder in a small saucepan over medium heat. Cook, stirring constantly, until the chocolate is melted.
• Take the pan off the heat, and add the unsalted butter and vanilla extract. Continue to stir the fudge sauce until completely smooth.
• Cool the sauce slightly before serving.
• For the caramel sauce: Combine the sugar, light corn syrup and 1/2 cup water in a medium saucepan over medium-high heat. Cook, stirring constantly, until the sugar dissolves.
• Bring the mixture to a boil. Once boiling, swirl the pan occasionally, but do not stir, until the caramel turns a deep-amber color, 10 to 12 minutes.
• Reduce the heat to low, carefully add the heavy cream, stir to incorporate and simmer until smooth.
• Remove the pan from the heat, stir in the butter and pinch of salt and cool the caramel sauce slightly before serving.
• For the sundae bar: Serve the ice cream with the fudge sauce, caramel sauce, and sundae toppings.

Steps:

• PREPARE brownie mix according to package directions using oil, milk and eggs; cool completely. Cut pan of brownies in half; cut each half into quarters. Combine pudding mix, milk and sweetened condensed milk in medium bowl; mix until smooth. Reserve 1/2 cup whipped topping for garnish; mix remaining topping into pudding mixture.
• BREAK up half of the brownies, placing them into the bottom of a 14 cup trifle or glass bowl. Top with half of the filling. Place 2 tablespoons hot fudge topping into a resealable plastic bag; reserve for garnish. Heat topping according to the label directions; spoon all but reserved topping over filling. Reserve 7 cherries for garnish; spoon remaining cherry filling over fudge topping. Top with remaining brownies and filling.
• DOLLOP reserved whipped topping into center of trifle; mound with cherries. Heat bag of hot fudge topping in microwave on HIGH (100% power) 7 to 10 seconds. Cut a small corner off bag; drizzle topping over trifle. Sprinkle with decors or sprinkles. Refrigerate 6 hours or overnight.

Steps:

• In a heavy saucepan over medium low heat melt the chocolate and the coffee; once melted remove pan from heat and stir in the butter, cream, and cinnamon.
• Scoop ice cream into serving dishes top with sauce and toppings of you choice

Steps:

• Put everything except the vanilla in a pot and bring it to a boil, then turn down to a simmer. Continue cooking until it looks like it is broken and separating; this will take about 30 minutes. Take it off the heat, whisk in the vanilla, and then blend it with a hand blender to smooth it out. Chill until ready to serve then heat it up.
• Pour over scoops of ice cream, topped with whipped cream, and chopped peanuts.

Steps:

• In a trifle bowl, layer brownies, vanilla ice cream, and bananas.
• Repeat step with chocolate ice cream.
• Top with your favorite sundae toppings: we used whipped topping, fudge, nuts, sprinkles, maraschino cherries, and extra bananas.
• Serve immediately

Steps:

• Bake brownies as directed on the box let cool.
• Prepare pudding mix as directed on package for pudding
• Cut brownies into small squares.
• Place enough of the brownie squares to cover the bottom of bowl.
• Spoon half of jar of hot fudge over the brownies.( You can heat the fudge but till hot).
• Pour half of your pudding over hot fudge.
• Add a layer of cool whip on top of pudding.
• Sprinkle skor bits on top of cool whip.
• Then continue this again for all the layers until full.
• Top with cool whip, skor bits and a cherry.
• if using a larger bowl double this recipe.