Equipment
Ingredients
Hot Fudge Sauce
- 160 ml heavy cream
- 120 g light corn syrup
- 65 g dark brown sugar, packed
- 40 g dutch-processed cocoa powder, sifted
- 2 g salt
- 170 g dark chocolate, finely chopped
- 30 g unsalted butter, room temperature
- 5 ml vanilla extract
Sundae Assembly
- 600 g vanilla bean ice cream
- 60 g whipped cream, soft peaks
- 30 g toasted peanuts, chopped
- 4 maraschino cherries
Nutrition (per serving)
Method
In a medium saucepan, combine the heavy cream, corn syrup, dark brown sugar, cocoa powder, and salt.
Place the saucepan over medium heat, whisking frequently until the mixture begins to bubble. Reduce the heat to low and simmer gently for exactly 3 minutes, whisking occasionally.
Remove the saucepan from the heat. Immediately add the chopped dark chocolate, unsalted butter, and vanilla extract. Let the mixture sit undisturbed for 1 minute to allow the residual heat to soften the chocolate.
Whisk the mixture vigorously starting from the center and moving outward, until the chocolate and butter are completely melted and the sauce is glossy and heavily emulsified. Set aside to cool slightly for 5 minutes.
Using an ice cream scoop, place two generous scoops of vanilla bean ice cream into each of the four sundae glasses.
Pour the warm fudge sauce, ideally resting around 50C or 120F, directly over the cold ice cream. Use about 60ml per sundae.
Top each sundae with a dollop of whipped cream, a sprinkle of chopped toasted peanuts, and a single maraschino cherry. Serve immediately before the ice cream melts entirely.
Chef's Notes
- The inclusion of corn syrup is non-negotiable for a perfect texture. As an invert sugar, it prevents the sucrose from crystallizing, ensuring the sauce remains glossy, smooth, and gooey even when it hits the freezing cold ice cream.
- Using Dutch-processed cocoa powder provides a deeper, earthier chocolate flavor and a darker color than natural cocoa powder, owing to its neutralized acidity.
- For the ultimate hot/cold contrast, chill your sundae glasses in the freezer for 20 minutes before assembling. The glass stays frosty while the warm fudge creates a beautiful molten cascade down the sides of the scoops.
- To achieve a true nostalgic diner experience, avoid using compound chocolate chips for the sauce. High-quality baking chocolate bars contain proper cocoa butter ratios that melt much smoother.
Storage
Refrigerator: 2 weeks — Store leftover hot fudge sauce in an airtight glass jar.
Reheating: Microwave the chilled fudge sauce in 15-second bursts, stirring in between, or warm the jar in a water bath until pourable.
