HOT FUDGE CREAM PUFF SUNDAES
Provided by 12345isabella
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased baking sheet. Bake 35 to 40 minutes until puffed and golden brown. Cool away from draft. Cut off tops. Pull out any filaments of soft dough, if desired. Fill with a large scoop of vanilla ice cream and replace tops. Top generously with Hot Fudge Sauce. HOT FUDGE SAUCE: Melt ingredients on low in large pan stirring often. Beat with electric beater after completely melted. Serve over ice cream while warm. Can be stored in airtight container in the refrigerator. Reheat desired portions in microwave in suitable container (15-40 seconds on high, depending on your microwave, until warm).
CLASSIC HOT FUDGE SUNDAE
There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 16 grams, Carbohydrate 81 grams, Fat 50 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 215 milligrams, Sugar 74 grams, TransFat 0 grams
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
CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE
The name for these cream puffs, profiteroles, is old French for "small gifts"; serving them today still makes everyone feel special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 7
Steps:
- Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
- Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.
- Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minute (see Cook's Note). Remove from heat; cool 1 minute.
- With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).
- Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly brush puffs with egg wash (do not let it drip on sheets).
- Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
- With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
- Fill the puffs: When cool, halve each puff horizontally with a serrated knife.
- Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.
- Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Hot Fudge Sauce. Serve immediately.
INDIVIDUAL HOT FUDGE SUNDAE CAKES
Found this recipe on the Duncan Hines web site. Have not made it yet, but it sure looks awesome. Would be great served with vanilla ice cream.
Provided by Marie
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- In a small bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and mix well.
- Add milk, butter and vanilla and mix.
- Spoon evenly into six ungreased 10 oz custard cups.
- Place cups on a 15x10 baking sheet.
- In a small bowl, combine brown sugar and 1/4 cup cocoa.
- Spoon 2 to 3 tablespoons of this mixture evenly over batter in each cup.
- Pour 1/4 cup hot water evenly over top in each cup.
- Bake at 350° for 20 to 25 minutes or until center is set and firm.
- Serve warm with a scoop of vanilla ice cream.
Nutrition Facts : Calories 310.2, Fat 5.8, SaturatedFat 3.5, Cholesterol 14, Sodium 144.8, Carbohydrate 63.9, Fiber 2.4, Sugar 43.4, Protein 4.1
SANDERS CREAM PUFFS AND HOT FUDGE SAUCE RECIPE - (3.8/5)
Provided by GNSnavely
Number Of Ingredients 11
Steps:
- Hot Fudge: Combine all ingredients except vanilla in a deep saucepan. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil briskly 3 minutes, stirring occasionally. Remove from heat. Add vanilla. Serve hot. May be stored in refrigerator. To reheat, microwave on medium to pouring consistency. This topping is very close (albeit counterfeit) to Sanders Milk Chocolate Hot Fudge toppping and only to be used in extreme emergencies when you cannot get your hands on the original. Cream Puffs: Bring water and butter to a rolling boil. Stir in flour over low heat about 1 minute or until mixture forms ball. Remove from heat. Beat in eggs (1 or 2 at a time is easiest). Drop on ungreased baking sheet. (By teaspoons up to ¼ cup depending on size of puff desired). A rounded teaspoon is recommended for sandwich size as the puff up a lot. Bake at 400° F for 20 minutes for small to 40 minutes for large. May also shape into fingers for eclairs. These puffs taste like the ones that Sanders used. Make the large size. Cut off the tops, scoop in vanilla bean ice cream, put top back on, and drench with Sanders Milk Chocolate Hot Fudge.
HOT FUDGE SUNDAE ICE CREAM CAKE RECIPE
This Hot Fudge Sundae Ice Cream Cake is incredibly easy to make and full of flavor. If you are looking for a simple and quick dessert, this is one I highly recommend.
Provided by Contributor
Categories Dessert
Time 46m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees for a metal or glass pan or 325 degrees for dark or coated pans.
- In a large mixing bowl, combine cake mix, water, oil and eggs until combined and smooth. Pour batter into a well greased 9x13 inch baking pan and cook for 26-30 minutes, or until an inserted toothpick comes out clean. Let cool completely.
- After completely cooled, remove the cake from the pan and cut in half horizontally. Replace the bottom half of the cake into the pan. Cut ice cream into even slices and place over the bottom cake layer. Put the top half of the cake over the layer of ice cream. Cover and store in the freezer until ready to eat. Cut into slices and top with hot fudge, whipped cream, nuts and a cherry.
Nutrition Facts : Calories 787 kcal, Carbohydrate 98 g, Protein 10 g, Fat 42 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 130 mg, Sodium 486 mg, Fiber 3 g, Sugar 82 g, ServingSize 1 serving
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