Movie Theater Candy Sundae Bar With Hot Fudge And Caramel Sauces Recipes

ICE CREAM SUNDAE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Spoon two large scoops of ice cream into each of four dessert bowls. Divide the chopped peanuts between the bowls; then sprinkle each with some cookie crumbs, drizzle with some caramel sauce, and top with a dollop of whipped cream. Serve.
• Preheat the oven to 350 degrees F.
• Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch.
• Combine the brown sugar, butter, cream and salt in a medium saucepan. Stirring constantly, bring to a simmer over medium heat and cook until the mixture is smooth and saucy, about 5 minutes.

HOT FUDGE SUNDAES

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

MOVIE THEATER BARK

Steps:

• Line a rimmed baking sheet with parchment paper.
• Put the chocolate chips in a double boiler or in a medium microwave-safe bowl and microwave until completely melted and smooth, stirring as needed. Pour the chocolate onto the prepared baking sheet and use a small off-set spatula to smooth the chocolate into an even 1/4-inch-thick layer. Scatter the popcorn all over the melted chocolate, slightly turning some pieces so they are partially covered in chocolate. Scatter the candy pieces all over the chocolate, slightly pressing to adhere.
• Transfer the baking sheet to the fridge and let sit for until completely hardened, 35 to 40 minutes. Remove from the fridge and break into individual size pieces. Store bark in an airtight container in a cool place for up to 1 week.

CARAMEL-FUDGE SAUCE

Steps:

• Put the sugar, corn syrup, and water in a medium saucepan. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes. Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.
• Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.
• Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30-second intervals, stirring, until warm and saucy. Be careful not to overheat or butter can separate from the caramel sauce.

CARAMEL-POPCORN HOT-FUDGE SUNDAES

Steps:

• Caramel popcorn: Coat 2 rimmed baking sheets with nonstick cooking spray. Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn and cover. Cook, shaking pot frequently, until corn has finished popping. Transfer to a large bowl; stir in peanuts.
• Heat butter, brown sugar, corn syrup, and salt in a medium saucepan over medium-high heat, stirring, until sugar is dissolved and butter is melted, 5 minutes. Continue to cook until mixture reaches 290 degrees on a candy thermometer, then remove from heat and quickly stir in vanilla and baking soda, making sure soda is dissolved fully. Drizzle half of caramel over popcorn mixture; pour remainder onto one baking sheet and let cool. Quickly toss popcorn to coat, then transfer to other baking sheet; let cool completely. Break caramel popcorn into bits. Popcorn can be stored in a resealable plastic bag at room temperature up to 5 days.
• Caramel-chunk ice cream: Finely chop sheet of cooled caramel. Working in 2 batches, soften ice cream with an electric mixer on medium speed. Beat half of chopped caramel into each batch until thoroughly combined. Freeze until firm, 2 hours.
• Hot-fudge sauce: Heat brown sugar and cocoa in a heatproof bowl set over a pan of simmering water, whisking to combine. Add cream and corn syrup and whisk until smooth. Cook, whisking occasionally, until mixture thickens slightly, about 10 minutes. Stir in chocolate, butter, vanilla, and salt and cook, stirring occasionally, until chocolate and butter are melted and sauce is smooth, 2 to 3 minutes. Let cool slightly. Sauce can be stored in refrigerator up to 5 days; reheat over low heat before serving.
• To serve, layer ice cream in glasses with warm hot fudge and caramel popcorn.

GOTHAM BAR AND GRILL'S HOT FUDGE SUNDAE

Steps:

• To make the ice cream, combine the milk, a quarter cup of sugar and the vanilla bean in a saucepan. Over medium-high heat, bring the milk to a boil and let the sugar dissolve. Remove from the heat and let it sit for five minutes to infuse flavors. Then remove the vanilla bean.
• In a large mixing bowl, whisk together the egg yolks with the remaining sugar. Pour the milk mixture into the egg yolk mixture and blend. Pour this mixture into the saucepan and return the pan to the heat.
• Heating over medium high, stir the mixture continuously for about three minutes, until it coats the back of a spoon. At this point, remove the pan from the heat immediately, add the heavy cream and blend. Strain the custard into a bowl and place it over an ice bath to cool, again stirring continuously. Once cool, strain it into a bowl and place in the refrigerator.
• Puree the bananas with the lemon juice. Add the puree and rum to the custard. Strain the mixture again.
• Pour the custard mixture into an ice cream maker and process according to the manufacturer's instructions.
• Remove the frozen ice cream from the machine and stir in the Heath bars until they are scattered throughout the ice cream. Place in the freezer until you are ready to assemble the sundaes.
• To make the fudge sauce, melt the chocolate and butter in the top part of a double boiler over medium heat. In the meantime, combine the water, sugar and corn syrup in a saucepan and cook until it reaches the soft-ball stage (234 degrees).
• Whisk the chocolate-butter mixture together with the sugar syrup until blended. Then blend in the milk. Keep the hot fudge in a warm water bath until you are ready to assemble the sundaes. Leftover sauce can be covered and refrigerated for several weeks. When ready to use, reheat in the top half of a double boiler.
• Layer slices of ripe bananas, hot fudge sauce and ice cream in large Pilsener glasses.