PEPPERMINT HOT FUDGE SUNDAES
Scoops of vanilla ice cream are immersed in minty hot fudge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
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 SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 22m
Yield 4 servings
Number Of Ingredients 7
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
HOT FUDGE MONSTER SUNDAE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 1 sundae
Number Of Ingredients 26
Steps:
- Add the vanilla and cookie dough ice cream to a glass ice cream dish or bowl. Top with a generous drizzle of Hot Fudge Sauce and some chopped pecans. Wedge a whole Chocolate Chip Cookie into the dish. Top with whipped cream and a cherry. Enjoy!
- Combine the cream, corn syrup, sugar, butter, cocoa and salt in a pot and bring to a boil over medium heat. Cook, stirring, until smooth.
- Remove from the heat and add the chocolate and vanilla. Stir until combined and smooth. Serve warm over your favorite ice cream or sundae!
- Line 3 baking sheets with parchment.
- In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula.
- Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes.
- Preheat the oven to 350 degrees F.
- Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.
MEXICAN HOT FUDGE SUNDAES
Provided by Shari Ledwidge
Categories Coffee Chocolate Dessert Quick & Easy Frozen Dessert Bon Appétit Arizona Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
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.
DREYER'S PEPPERMINT SUNDAES
Direct from the North Pole and straight to your bowl. This holiday classic is sure to make your ice cream dreams come true.
Provided by Dreyers
Categories Trusted Brands: Recipes and Tips Dreyer's
Yield 1
Number Of Ingredients 4
Steps:
- In a sundae glass, layer, from the bottom up:
- Chocolate or fudge sauce, DREYER'S SLOW CHURNED® Peppermint Ice Cream, crushed candy canes or peppermint candies, brownies.
HOT FUDGE SUNDAES
Charlene likes to top off meals with a time-tested treat. "After Sunday dinners, my grandmother served her special Hot Fudge Sundaes," remembers Charlene. "The thick fudgy sauce comes together in no time and is terrific over ice cream. My whole family looks forward to this delicious dessert."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 cups, 16 servings, 2 tablespoons per serving.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 48mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
MINT HOT FUDGE SUNDAES
Provided by Sarah Tenaglia
Categories Chocolate Dessert Kid-Friendly Frozen Dessert Mint Summer Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 12
Steps:
- Stir first 4 ingredients and 1 tablespoon sugar in heavy small saucepan over medium-high heat until chocolate is melted and smooth. Bring just to boil. Remove from heat. Add unsweetened chocolate and extract; stir until smooth. Set mint-fudge sauce aside.
- Toss remaining 1 tablespoon sugar and sliced mint in small bowl. Set mint sugar aside.
- Place small scoop of vanilla ice cream in each dish. Top with some broken cookies, then scoop of mint ice cream and more cookies. Drizzle 1 to 2 tablespoons warm sauce over each. Top with whipped cream. Garnish with mint sugar and mint sprigs.
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.
MEXICAN HOT FUDGE SUNDAE
Steps:
- Add the heavy cream, confectioners' sugar and cinnamon to a large chilled glass bowl. Mix with a hand mixer or whisk to medium peaks. Set aside in the fridge.
- Whisk together the hot fudge and ancho chile powder in a pot. Heat over medium-low heat until warmed through, 3 to 5 minutes.
- Add 2 tablespoons dulce de leche to the bottom of each sundae bowl and top with 3 to 4 scoops vanilla ice cream. Add 1/4 cup hot fudge sauce on top and dollop generously with the whipped cream. Garnish each with 2 churro sticks.
HOT FUDGE SUNDAES
An interesting variation of the traditional hot fudge sundae. Recipe source: Bon Appetit (August 1990)
Provided by ellie_
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 572.3, Fat 28.1, SaturatedFat 17.2, Cholesterol 69.1, Sodium 111.3, Carbohydrate 85.1, Fiber 6.7, Sugar 68.6, Protein 7.4
BOUNTIFUL HOT FUDGE SUNDAE PIE
I've made this pie several times over the past twenty years and everyone always raves about it. It's especially good in the hot summer months after a BBQ or cookout. It's originally from an August 1981 issue of Bon Appetit magazine in a feature entitled "Cool Desserts". I've used both the Oreo crumbs in the box or the sleeve of chocolate wafer cookies by Nabisco and crush them in my processor
Provided by Leslie in Texas
Categories Pie
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- For Crust.
- Combine crumbs,nuts and sugar in small bowl and mix well.
- Pour melted butter over mixture and toss lightly until well blended.
- Press mixture evenly into bottom and up sides of 9- to 10-inch pie plate.
- Cover with plastic wrap and chill 30 minutes.
- For Sauce.
- Combine sugar,cocoa,and instant coffee in medium saucepan.
- Add 1/2 cup whipping cream and blend to smooth paste.
- Add remaining cream, blending well.
- Cook over medium heat, stirring constantly, until sugar is completely disolved.
- Add butter and cook until mixture is smooth and thickened, about 5 to 8 minutes; keep warm.
- (Can be prepared ahead, covered and refrigerated. Reheat before using.).
- For Filling.
- Spread half of softened vanilla ice cream evenly over crust and freeze.
- Drizzle half of hot fudge over top (fudge will solidify).
- Spread remaining vanilla ice cream over fudge;return to freezer to firm.
- Scoop balls from chocolate ice cream and arrange over vanilla ice cream.
- (Can be prepared ahead to this point and frozen for several days, well wrapped. Reheat fudge sauce and whip cream before proceeding.).
- Drizzle with remaining fudge sauc,top with small mounds of whipped cream,decorate with nuts and cherries and serve immediately.
HOT FUDGE SUNDAE SAUCE
This recipe makes the best hot fudge sauce I have ever had! It stores very well in the fridge. Just put some in a bowl and microwave for a few seconds or use as is from the bottle.
Provided by Roxanne J.R.
Categories Sweet
Time 11m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat.
- Bring to a boil and boil for 7 minutes.
- Remove from heat; stir in vanilla.
- Carefully pour hot mixture into a blender and blend for 2 to 4 minutes.
- Serve immediately or store in refrigerator.
Nutrition Facts : Calories 287.4, Fat 13.8, SaturatedFat 8.7, Cholesterol 37.4, Sodium 127.5, Carbohydrate 42, Fiber 1.2, Sugar 37.5, Protein 2.4
HOT FUDGE-PEPPERMINT SUNDAES
Categories Condiment/Spread Sauce Milk/Cream Chocolate Dairy Dessert Vanilla Spring Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
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.
ITALIAN HOT FUDGE SUNDAE
Everyone loves hot fudge sundaes. The sweetened almond cream is divine, I would suggest using the Amaretto! And since Amaretto is liquid love... this recipe is perfect for your valentine! You can substitute gelato for ice cream. Recipe adapted from the Food Network.
Provided by NcMysteryShopper
Categories Frozen Desserts
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 762.5, Fat 56.6, SaturatedFat 32.2, Cholesterol 132.8, Sodium 110.2, Carbohydrate 66.1, Fiber 5.1, Sugar 55.8, Protein 9
HOT FUDGE PEPPERMINT STICK SAUCE
Categories Sauce Milk/Cream Chocolate Dessert Quick & Easy Mint Summer Simmer Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a heavy saucepan bring the cream to a boil with the butter, add the brown sugar, and simmer the mixture, stirring, until the brown sugar is dissolved. Add the chocolate and the salt and heat the mixture over low heat, whisking, until the chocolate is melted and the sauce is smooth. Stir in the peppermint candy and serve the sauce warm over ice cream.
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