Mexican Caramel Sundaes Recipes

MEXICAN HOT FUDGE SUNDAES

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.

CHOCOLATE CARAMEL SUNDAES

Steps:

• In a saucepan over medium heat, cook and stir Milk Duds and milk until smooth. Serve warm over ice cream. Refrigerate leftovers.

MEXICAN ICE CREAM SUNDAES

Steps:

• In a large skillet, heat oil over medium heat. Fry tortilla wedges, a few at a time, for 1-2 minutes on each side or until crisp. Drain on paper towels. Combine the sugar and cinnamon; set aside 1 tablespoon. Sprinkle both sides of tortillas with remaining cinnamon-sugar., In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving., Drizzle serving plates with chocolate syrup if desired. Place six tortilla wedges on each plate; top each with a scoop of ice cream. Pipe whipped cream around base and on top of ice cream. Garnish each with a cherry.

TOASTED-COCONUT CARAMEL ICE CREAM SUNDAES

Steps:

• Place sugar and 1/4 cup water in heavy deep medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high. Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Remove from heat. Immediately add cream and sweetened cream of coconut (mixture will bubble vigorously). Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve. do ahead Can be made 1 day ahead. Cool, cover, and chill. Rewarm slightly over medium heat, stirring often, before using.
• Preheat oven to 350°F. Spread coconut evenly on small baking sheet. Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes. Cool. DO AHEAD: Toasted coconut can be made 4 hours ahead. Let stand at room temperature.
• Scoop ice cream into bowls. Spoon some of warm caramel sauce over. Sprinkle toasted coconut over and serve immediately.
• Sweetened cream of coconut is available in the liquor section of most supermarkets.

CARAMEL PECAN SUNDAES

Steps:

• For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
• To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.

MEXICAN SUNDAE

Steps:

• Put the chocolate pieces and whipping cream in a pan.
• Keep over a low flame.
• Stir constantly, until the chocolate melts and is mixed with the cream.
• Once melted, remove from heat.
• Keep aside to cool.
• Peel the bananas and cut into four crosswise long pieces.
• Put one slice per bowl with a scoop of coffee or vanilla ice cream and sprinkle roasted almonds on top.
• Lastly, pour chocolate sauce over each bowl.
• Serve chilled.

MEXICAN ICE CREAM SUNDAES WITH CINNAMON-CHOCOLATE SAUCE

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes. (Store at room temperature up to 1 day.)
• In a medium saucepan over medium-high, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.)
• Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut.

CARAMEL SAUCE FOR BROWNIE SUNDAES

Steps:

• Cook sugar, salt and 1/4 cup water in a small saucepan over medium heat until sugar is a medium amber color, about 7 minutes; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat. Stir in heavy cream; add butter, and stir until combined. Let cool to room temperature; stir in vanilla. Sauce can be stored in an airtight container in refrigerator up to 2 weeks. Reheat gently; serve at room temperature.

MEXICAN CARAMEL SUNDAES

Steps:

• Preheat oven to 400 degrees F.
• In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon.
• Place tortillas on a cookie sheet and brush liberally with melted butter.
• Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes.
• Remove tortillas from oven, let cool to harden and break into large, uneven pieces.
• Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate.
• Top with 2 large scoops ice cream.
• Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon.
• Top each sundae with whipped cream swirls and Spanish peanuts.