Raspberry Hot Fudge Sundaes Recipes

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HOT FUDGE SUNDAES



Hot Fudge Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 22m

Yield 4 servings

Number Of Ingredients 7

8 ounces bittersweet chocolate chopped (you can use morsel if you don't want to chop chocolate)
1/2 cup very strong black coffee
3 tablespoons salted butter, cut into pieces
4 tablespoons (three turns around the pan) heavy cream
1/2 teaspoon cinnamon
1 pint chocolate ice cream
Suggested garnishes: chopped peanuts, whipped cream, maraschino cherries

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

ULTIMATE HOT FUDGE SUNDAE



Ultimate Hot Fudge Sundae image

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 3

1 pint vanilla ice cream
1 cup Hot Fudge Sauce
Whipped cream

Steps:

  • Divide ice cream between 4 serving dishes. Top with hot fudge sauce and a dollop of whipped cream. Serve immediately.

CLASSIC HOT FUDGE SUNDAE



Classic Hot Fudge Sundae image

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

3/4 cup heavy cream
1/2 cup packed light brown sugar
1/3 cup light corn syrup or honey
3 tablespoons Dutch-processed cocoa
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, cubed
7 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract or 1 tablespoon brandy or rum
1 cup chilled heavy cream
1 tablespoon superfine sugar, more to taste
1/2 teaspoon vanilla extract
2 pints your favorite flavor ice cream
Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)
Cherries, for garnish (optional)

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

RASPBERRY SUNDAES



Raspberry Sundaes image

For a fast-to-fix finish, spoon this ruby-red raspberry sauce over individual dishes of vanilla ice cream for a simple yet special dessert.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 cups sauce.

Number Of Ingredients 4

2 packages (10 ounces each) frozen sweetened raspberries, thawed
2 tablespoons cornstarch
1/2 teaspoon almond extract
Vanilla ice cream

Steps:

  • Drain raspberries, reserving juice; set berries aside. In a bowl, combine cornstarch and 2 tablespoons of juice until smooth. In a saucepan, bring the raspberries and remaining juice to a boil; stir in the cornstarch mixture. Cook for 1-2 minutes or until thickened. Remove from the heat; stir in almond extract. Cool. Serve over ice cream.

Nutrition Facts :

HOT FUDGE SUNDAES



Hot Fudge Sundaes image

Charlene likes to top off meals with a time-tested treat. "After Sunday dinners, my grandmother served her special Hot Fudge Sundaes," remembers Charlene. "The thick fudgy sauce comes together in no time and is terrific over ice cream. My whole family looks forward to this delicious dessert."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 cups, 16 servings, 2 tablespoons per serving.

Number Of Ingredients 8

3/4 cup sugar
6 tablespoons baking cocoa
1 can (5 ounces) evaporated milk
1/3 cup butter, cubed
3/4 cup miniature marshmallows
1 teaspoon vanilla extract
Vanilla ice cream
Nuts and maraschino cherries, optional

Steps:

  • In a large saucepan, combine sugar and cocoa; stir in milk. Add butter. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat stir in vanilla. Serve with ice cream. Top with nuts and cherries if desired.

Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 48mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE-RASPBERRY SUNDAES



Chocolate-Raspberry Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Yield 2 servings

Number Of Ingredients 7

1 jar hot fudge sauce
1 pint raspberries
2 slices marble pound cake or 2 large brownies, store bought
1/2 pint chocolate ice cream
1/2 pint raspberry sorbet
Whipped cream
1 bittersweet chocolate bar, for shaving

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.

CHOCOLATE-RASPBERRY SUNDAES



Chocolate-Raspberry Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Yield 2 servings

Number Of Ingredients 7

1 jar hot fudge sauce
1 pint raspberries
2 slices marble pound cake or 2 large brownies, store bought
1/2 pint chocolate ice cream
1/2 pint raspberry sorbet
Whipped cream
1 bittersweet chocolate bar, for shaving

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.

PEPPERMINT HOT FUDGE SUNDAES



Peppermint Hot Fudge Sundaes image

Scoops of vanilla ice cream are immersed in minty hot fudge.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 cup heavy cream
1/3 cup light corn syrup, plus more to adjust consistency
One 12-ounce bag semisweet chocolate chips
1 teaspoon peppermint extract
Best-quality vanilla ice cream
Peppermint candy, coarsely chopped

Steps:

  • Combine heavy cream and corn syrup in a small saucepan. Stir to combine, and bring just to a boil over medium-high heat. Remove from heat, and add chocolate and peppermint extract.
  • Whisk until the chocolate is melted. If necessary, adjust consistency with additional corn syrup. Serve over ice cream. Garnish with chopped peppermint candy.

RASPBERRY SUNDAE CAKE



Raspberry Sundae Cake image

Sweet elegance! Bake up a fudge-swirled cake mix and top with vanilla ice cream and a ready-in-a-flash raspberry sauce.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 6

Easy Raspberry Sauce
1 package Betty Crocker™ Super Moist™ creamy swirls of fudge chocolate cake mix
1/2 cup water
1/4 cup butter or margarine, softened
2 eggs
Ice cream

Steps:

  • Make Easy Raspberry Sauce; set aside.
  • Preheat oven to 350°F (metal or glass pan). Grease (or use cooking spray) bottom of 8- or 9-inch square pan. Beat cake mix, water, butter and eggs in large bowl on low speed 1 minute, scraping bowl, or stir 2 minutes by hand. (Do not overbeat; batter may be slightly lumpy.) Spread in pan.
  • See directions on Fudge pouch. Squeeze fudge onto batter in 4 lines, using all the fudge. Place tip of knife on bottom of pan, and draw across all lines of fudge in 7 or 8 back-and-forth motions as shown on package.
  • Bake 8-inch pan 30 to 35 minutes, 9-inch pan 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. (Decrease bake time by 2 to 3 minutes if using dark, nonstick or glass pan.) Cool at least 10 minutes before serving.
  • Serve cake warm or cool with ice cream and sauce.

Nutrition Facts : Calories 415, Carbohydrate 62 g, Cholesterol 55 mg, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 460 mg

VANILLA ICE CREAM WITH HOT FUDGE SAUCE AND RASPBERRIES



Vanilla Ice Cream With Hot Fudge Sauce and Raspberries image

Although I haven't made this yet I am planning on making this ice cream sundae soon. Prep time includes standing and freezing time. Recipe source: Bon Appetit (June 1987)

Provided by ellie_

Categories     Frozen Desserts

Time P1DT20m

Yield 6 serving(s)

Number Of Ingredients 17

4 cups half-and-half
2 vanilla beans, split lengthwise (7-inch)
6 egg yolks (or use egg substitute)
1 cup sugar
5 tablespoons raspberry juice (optional)
5 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup raspberry preserves, plus
2 tablespoons raspberry preserves
1 teaspoon instant espresso powder or 1 teaspoon instant coffee powder
6 tablespoons whipping cream
1/4 cup raspberry juice
1 cup whipping cream
1 1/2 tablespoons sugar
1 tablespoon raspberry juice
3 cups raspberries
6 tablespoons almonds

Steps:

  • To make ice cream: Combine half-and-half and vanilla seeds (scraped from the vanilla beans) and pods in a saucepan over medium high heat cooking until milk scalds (10 minutes). Remove from heat and let stand for 15 minutes. Remove pods.
  • Whisk yolks (or egg substitute) and sugar in a bowl.
  • Reheat half-and-half.
  • Whisk 2 cups of the half and half into egg/sugar mixture and return all to pan. Cook over medium-low heat until mixture thickens (3-5 minutes). DO NOT BOIL.
  • Strain mixture into bowl. Cool one minute before stirring in raspberry juice.
  • Cover and refrigerate ice cream until well chilled.
  • Transfer to ice cream maker and process according to manufacturer's directions.
  • Freeze in freezer overnight.
  • To make hot fudge sauce: Melt chocolates (semisweet and unsweetened) with preserves and coffee powder in top of double boiler over simmering water, stirring occasionally (5-10 minutes).
  • Blend in 6 tablespoons cream and 1/4 cup raspberry juice and heat. (If necessary add more cream until desired consistency is reached. Sauce should be able to pour easily). Cool slightly before proceeding.
  • Beat 1 cup cream with sugar and 1 tablespoon raspberry juice until soft peaks form.
  • To serve: Spoon ice cream into individual glass bowls. Spoon sauce over. Top with raspberries, then whipped cream and sprinkle with almonds, if desired.

Nutrition Facts : Calories 905.3, Fat 62.5, SaturatedFat 35.1, Cholesterol 323.4, Sodium 140.5, Carbohydrate 85.9, Fiber 10.1, Sugar 56.3, Protein 14.7

SUMMER HOT FUDGE SUNDAES



Summer Hot Fudge Sundaes image

Categories     Berry     Chocolate     Dairy     Fruit     Dessert     Kid-Friendly     Strawberry     Orange     Almond     Summer     Chill     Bon Appétit     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 14

Fudge Sauce
1/2 cup whipping cream
1/3 cup firmly packed brown sugar
4 ounces unsweetened chocolate (such as Baker's), chopped
1/2 cup orange marmalade
2 tablespoons rum
Sundaes
1 1-pint basket strawberries, thickly sliced
2 bananas, sliced
2 peaches, peeled and sliced
2 tablespoons sugar
1 tablespoon rum
2 pints vanilla Swiss almond (such as Häagen-Dazs) or chocolate chip ice cream
Toasted sliced almonds

Steps:

  • For sauce
  • Stir first 4 ingredients in heavy small saucepan over low heat until melted and smooth. Add rum. Strain, pressing on solids to extract as much flavor as possible. (Can be prepared 5 days ahead. Cover and refrigerate. Rewarm over low heat before using, stirring constantly and thinning with more cream if necessary.)
  • For sundaes
  • Combine first 5 ingredients in medium bowl. Stir gently. Let stand for 15 to 30 minutes.
  • Scoop ice cream into sundae or balloon glasses. Top with warm sauce, then fruits and nuts and serve.

RASPBERRY HOT FUDGE SUNDAES



Raspberry Hot Fudge Sundaes image

Make and share this Raspberry Hot Fudge Sundaes recipe from Food.com.

Provided by lazyme

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup sugar
1/2 cup half-and-half
4 ounces unsweetened chocolate, chopped
2 tablespoons light corn syrup
1 tablespoon unsalted butter
1/8 teaspoon salt
2 tablespoons clear raspberry brandy (Framboise)
vanilla ice cream
fresh raspberry

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.

Nutrition Facts : Calories 255.4, Fat 14.1, SaturatedFat 8.8, Cholesterol 12.6, Sodium 66.3, Carbohydrate 37.1, Fiber 3.1, Sugar 27.1, Protein 3.1

RASPBERRY HOT FUDGE SUNDAES



Raspberry Hot Fudge Sundaes image

Categories     Berry     Chocolate     Dairy     Dessert     Valentine's Day     Kid-Friendly     Quick & Easy     Oscars     Backyard BBQ     Frozen Dessert     Raspberry     Winter     Birthday     Bon Appétit     Small Plates

Yield Makes 6 Servings

Number Of Ingredients 9

3/4 cup sugar
1/2 cup half and half
4 ounces unsweetened chocolate, chopped
2 tablespoons light corn syrup
1 tablespoon unsalted butter
1/8 teaspoon salt
2 tablespoons framboise eau-de-vie (clear raspberry brandy)
Vanilla ice cream
Fresh raspberries

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.

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