Two desserts rolled into one, this sundae is over the top. Graham crackers, chocolate ice cream, and marshmallow topping mimic the campfire classic, but the additions of hot fudge sauce, whipped cream and toasted nuts amp up the hot, gooey mess. Let it be inspiration for a build-your-own sundae bar on game day!
1/2 cup (4 fl. oz./125 ml.) hot fudge, homemade (below) or purchased
1 qt. (32 fl. oz./1 l.) dark chocolate ice cream
4-8 graham cracker squares
1/4 cup (1/2 oz./15 g.) marshmallow topping
1/4 cup (1 1/2 oz./45 g.) sliced almonds, lightly toasted and chopped
Have ready 4 bowls. In a small saucepan, warm the hot fudge over low heat.
For each sundae, place 2 scoops of ice cream in a bowl. Break 1-2 graham crackers into pieces and scatter them over the ice cream. Drizzle with the hot fudge and marshmallow topping. Top with a dollop of whipped cream and garnish with the almonds. Serve. Serves 4.
6 Tbs. (1 oz./30 g.) unsweetened natural cocoa powder
1/3 cup (3 fl. oz./80 ml.) boiling water
3 Tbs. unsalted butter, cut into pieces
1 cup (8 oz./250 g.) sugar
2 Tbs. light corn syrup
1 tsp. pure vanilla extract
To make the hot fudge, put the cocoa in a small saucepan. Whisking with a fork, gradually add just enough of the boiling water to make a thick paste. Add the remaining boiling water and whisk until the cocoa dissolves. Set the pan over low heat and add the butter. When it melts, stir to combine, then stir in the sugar and corn syrup. Slowly bring the mixture to a simmer, stirring occasionally; do not allow it to boil. When small bubbles form around the edge of the pan, simmer without stirring until the sauce is glossy and thick, about 8 minutes. Remove from the heat. Stir in the vanilla. Cover to keep warm.
Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.