Classic Hot Fudge Sundae
Vanilla ice cream under a quick, glossy homemade hot fudge sauce, softly whipped cream and a cherry on top.
Always check the labels of the products you use.
Method
- 1
Chill the bowls. Put the sundae bowls or glasses in the freezer for 15 min. Cold bowls keep the ice cream from melting the moment it lands.
- 2
Melt the fudge. Put the chocolate, corn syrup, water, sugar, cocoa, butter and salt in the saucepan over medium-low heat. Stir with the spatula until everything has melted into a smooth sauce.
- 3
Simmer. Turn the heat to medium and let the sauce bubble gently for 3 min, stirring often, until glossy and slightly thicker. Take it off the heat, stir in the vanilla and leave for about 10 min until warm rather than hot. It thickens further as it cools.
- 4
Whip the cream. Whisk the cold cream with the sugar until it forms soft, billowy peaks. Stop there: over-whipped cream turns grainy.
- 5
Assemble. Put two scoops of ice cream in each cold bowl and spoon over the warm fudge. Add a generous spoonful of whipped cream, top with a cherry and serve straight away.
Storage
Assemble sundaes just before serving. Keep leftover fudge sauce covered in the fridge for up to 2 weeks.
Equipment
- small heavy saucepan
- silicone spatula
- mixing bowl
- whisk or hand mixer
- ice-cream scoop
- 4 chilled sundae bowls or glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 646 kcal |
| Protein | 7.5 g |
| Carbohydrate | 69.4 g |
| of which sugars | 60.3 g |
| of which free sugars | 58.1 g |
| Fat | 39.2 g |
| of which saturates | 24.1 g |
| Fibre | 4.2 g |
| Salt | 0.4 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
