Strawberry Hot Fudge Sundaes Recipes

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

CLASSIC HOT FUDGE SUNDAE

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.

HOT FUDGE SUNDAES

Steps:

• Place chocolate in a medium-size bowl. Heat 1/2 cup cream with 2 tablespoons water in a small saucepan. Bring to a slight simmer.
• Pour hot cream over chocolate and allow it to sit undisturbed for a minute. Stir until fully incorporated. Stir in corn syrup until smooth.
• Whisk remaining 1/2 cup cream until it is whipped to soft peaks. Place 2 scoops of ice cream in two bowls. Spoon sauce over ice cream. Top with whipped cream and a cherry.

SUMMER HOT FUDGE SUNDAES

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.

HOT FUDGE SUNDAES

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.

GLAZED STRAWBERRY SUNDAES

Steps:

• In a skillet over medium heat, cook and stir strawberries in butter for 1 minute. Add sugar, lime zest and orange extract. Cook 1-2 minutes longer or until heated through. Serve over ice cream.

HOT FUDGE SUNDAE CAKE

Steps:

• Heat oven to 350°F.
• Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
• Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
• Bake about 40 minutes or until top is dry.
• Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

OREO HOT FUDGE SUNDAE DESSERT

Steps:

• Mix crushed cookies and butter in bowl.
• Press firmly on bottom and 2 inches up side of 9-inch springform pan.
• Freeze for 10 minutes.
• Spread half of the chocolate or vanilla ice cream into prepared crust.
• Top with 2/3 cup fudge sauce; freeze for 30 minutes.
• Spread with remaining half of chocolate or vanilla ice cream.
• Scoop strawberry and coffee ice cream into balls; arrange on cake.
• Freeze 4 hours or until firm.
• Drizzle remaining fudge sauce over cake.
• Top with whipped cream and walnuts; garnish with cherries.
• Serve immediately.

HOT STRAWBERRY SUNDAES

Steps:

• Scoop the ice cream into four small serving dishes and refreeze.
• Combine the preserves, pecans and kirsch in a small saucepan.
• Heat gently until the preserves are heated through and partially melted.
• Spoon the preserves over the ice cream and serve immediately.