Hotfudgesundaes 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:

• 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:

• Pile mashed potatoes in each serving bowl to resemble a scoop of vanilla ice cream. Top with roast beef with gravy to resemble hot fudge. Sprinkle Cheddar cheese on top. Dollop sour cream, the "whipped cream," on top. Garnish each sundae with a cherry tomato.

Steps:

• Serve ice cream topped with hot fudge, strawberries, nuts and a dollop of whipped cream.

Steps:

• To make the sauce: In a small saucepan over low heat stir together first 4 ingredients (cream - marmalade) until melted and smooth.
• Stir in rum (if using),strain, pressing on solids.
• *The fudge sauce can be prepared up to 5 dsys ahead, covered and refrigerated. Rewarm over low heat, stirring constantly, before using - may need to thin with more cream before using.
• For sundaes: combine first 5 ingredients (strawberries - rum) in a bowl, stir gently and let stand for 15-30 minutes.
• Scoop ice cram into sundae dishes, top with warm sauce, then add fruits and nuts.

Steps:

• Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts.

Steps:

• For ice cream:
• Whisk first 3 ingredients in medium saucepan to blend. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks and sugar in bowl to blend. Gradually whisk in hot cream mixture; return to saucepan. Stir over medium heat until mixture coats back of spoon, about 3 minutes (do not boil). Stir in brandy; chill until cold.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm.
• For bourbon hot fudge sauce:
• Whisk cocoa powder and sugar in heavy large saucepan to blend. Gradually whisk in water and espresso powder. Whisk over medium heat until mixture comes to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in bourbon. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat until just pourable.)
• For dried cherry topping:
• Stir wine and sugar in medium saucepan over medium-low heat until sugar dissolves. Add cherries; simmer until liquid is almost evaporated, about 20 minutes.
• Divide half of hot fudge sauce among 8 cups. Top with a few cherries, then scoop of ice cream. Repeat layering with ice cream, sauce, and cherries. Top each with whipped cream and 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:

• 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.