Summer Hot Fudge Sundaes Recipes

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.

ITALIAN HOT FUDGE SUNDAE

Steps:

• Bring 2/3 cup of cream and espresso to a simmer in a heavy medium saucepan. Remove from the heat. Add the chocolate and stir until the chocolate melts and the sauce is smooth.
• Beat the remaining 1 cup of cream, adding powdered sugar 1 tablespoon at a time, and almond extract in a large bowl until soft peaks form. Scoop the ice cream into bowls. Top with the warm fudge sauce, whipped sweetened cream, and nuts.

ULTIMATE HOT FUDGE SUNDAE

Steps:

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

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

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 SUNDAE

Steps:

• Put everything except the vanilla in a pot and bring it to a boil, then turn down to a simmer. Continue cooking until it looks like it is broken and separating; this will take about 30 minutes. Take it off the heat, whisk in the vanilla, and then blend it with a hand blender to smooth it out. Chill until ready to serve then heat it up.
• Pour over scoops of ice cream, topped with whipped cream, and chopped peanuts.

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.

INDIVIDUAL HOT FUDGE SUNDAE CAKES

Steps:

• Preheat oven to 350°.
• In a small bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and mix well.
• Add milk, butter and vanilla and mix.
• Spoon evenly into six ungreased 10 oz custard cups.
• Place cups on a 15x10 baking sheet.
• In a small bowl, combine brown sugar and 1/4 cup cocoa.
• Spoon 2 to 3 tablespoons of this mixture evenly over batter in each cup.
• Pour 1/4 cup hot water evenly over top in each cup.
• Bake at 350° for 20 to 25 minutes or until center is set and firm.
• Serve warm with a scoop of vanilla ice cream.

MARSHMALLOW CREME-HOT FUDGE SUNDAES

Steps:

• Combine chocolate, cocoa powder, and espresso in a large metal bowl. Bring cream just to a simmer in a small saucepan over medium heat; pour over chocolate mixture. Let sit for 30 seconds, then whisk until smooth and glossy. Fold marshmallow creme into chocolate. DO AHEAD:Can be made 3 days ahead. Let cool, cover, and chill. Rewarm before serving.
• Serve warm sauce over ice cream.

BOUNTIFUL HOT FUDGE SUNDAE PIE

Steps:

• For Crust.
• Combine crumbs,nuts and sugar in small bowl and mix well.
• Pour melted butter over mixture and toss lightly until well blended.
• Press mixture evenly into bottom and up sides of 9- to 10-inch pie plate.
• Cover with plastic wrap and chill 30 minutes.
• For Sauce.
• Combine sugar,cocoa,and instant coffee in medium saucepan.
• Add 1/2 cup whipping cream and blend to smooth paste.
• Add remaining cream, blending well.
• Cook over medium heat, stirring constantly, until sugar is completely disolved.
• Add butter and cook until mixture is smooth and thickened, about 5 to 8 minutes; keep warm.
• (Can be prepared ahead, covered and refrigerated. Reheat before using.).
• For Filling.
• Spread half of softened vanilla ice cream evenly over crust and freeze.
• Drizzle half of hot fudge over top (fudge will solidify).
• Spread remaining vanilla ice cream over fudge;return to freezer to firm.
• Scoop balls from chocolate ice cream and arrange over vanilla ice cream.
• (Can be prepared ahead to this point and frozen for several days, well wrapped. Reheat fudge sauce and whip cream before proceeding.).
• Drizzle with remaining fudge sauc,top with small mounds of whipped cream,decorate with nuts and cherries and serve immediately.