Raspberry Hot Fudge Sundaes Recipes

CHOCOLATE-RASPBERRY SUNDAES

Steps:

• Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
• Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.

EASY HOT FUDGE ICE CREAM SUNDAE

Steps:

• In a small saucepan over medium heat, add heavy cream, sugar, and butter. Stirring constantly until the butter has melted.
• Simmer for a few minutes.
• Reduce heat to medium-low then add the chopped chocolate
• Stir until melted.
• Reduce the heat to low and add in cocoa powder. Cook for about 30 seconds or until smooth. Remove from heat and allow the fudge sauce to cool.
• Pour some fudge into the bottom of your bowl and then add ice cream.
• Drizzle with more fudge over the top.
• Top with whipped cream, chopped nuts, and maraschino cherries.

RASPBERRY HOT FUDGE SUNDAES

Steps:

• Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts. Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes. Remove sauce from heat. Stir in framboise. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving.)
• For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet. Top with 2 scoops of ice cream. Spoon 3 tablespoons sauce over. Sprinkle raspberries over and serve immediately.

RASPBERRY HOT FUDGE SUNDAES

Steps:

• 1. Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts.
• 2. Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes.
• 3. Remove sauce from heat.
• 4. Stir in framboise.
• 5. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving).
• 6. For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet.
• 7. Top with 2 scoops of ice cream.
• 8. Spoon 3 tablespoons sauce over.
• 9. Sprinkle raspberries over and serve immediately.