Hot Fudge Peppermint Sundaes Food

PEPPERMINT HOT FUDGE SUNDAES

Steps:

• Combine heavy cream and corn syrup in a small saucepan. Stir to combine, and bring just to a boil over medium-high heat. Remove from heat, and add chocolate and peppermint extract.
• Whisk until the chocolate is melted. If necessary, adjust consistency with additional corn syrup. Serve over ice cream. Garnish with chopped peppermint candy.

HOT FUDGE SAUCE

Steps:

• Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
• Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.

HOT FUDGE SUNDAE

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.

HOT FUDGE-PEPPERMINT SUNDAES

Steps:

• Combine chocolate chips, butter, cream and sugar in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and salt. (Can be made 2 weeks ahead. Cover and chill. Rewarm before using.)
• Place 2 scoops ice cream into each of 6 sundae glasses. Spoon hot fudge sauce over ice cream. Sprinkle with crushed peppermint candies.

HOT FUDGE SUNDAES

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.

ITALIAN HOT FUDGE SUNDAE

Steps:

• Bring 2/3 cup of cream and espresso to a simmer. Remove from burner and add chocolate. Stir until smooth.
• Beat remaining cup of cream. Add powdered sugar (a tablespoon at a time), and almond extract or amaretto in a mixing bowl and beat until peaks form.
• Scoop the ice cream into sundae dishes.
• Top with chocolate sauce, whipped almond cream, and nuts. Garnish with cherry.