Crown Sundae

"I think this one can from Bon Appetit magazine, but I'm not positive. It has caramel and fudge sauces....yummmmmy!"
 
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Ready In:
50mins
Ingredients:
16
Serves:
10
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ingredients

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directions

  • For caramel sauce: Stir sugar, corn syrup and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat to medium-high and boil without stirring until syrup is amber colored, occasionally brushhing sides of pan with wet pastry brush and swirling pan, about 22 minutes. Remove from heat. Mix in remaining 1/3 cup water (mixture will bubbke vigorously). Cool slightly. Add butter and vanilla. Stir until butter melts.
  • For fudge sauce: Stir corn syrup, sugar and 1/4 cup water in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat to medium-high and boil without stirring until reduced to 1 cup, about 8 minutes.
  • Meanwhile, mix cocoa, salt and remaining 1/4 cup water in small bowl. Add cocoa mixture to syrup mixture and bring to simmer. Add chocolate chips and stir until smooth. Mix in cream and vanilla. Cool.
  • Note: Both sauces can be made 1 day ahead. Cover separately nad refrigerate. Rewarm before serving.
  • Place 2 small scoops ice cream in each of 10 bowls. Drizzle with caramel and fudge suaces.
  • Sprinkle with pecans.

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RECIPE SUBMITTED BY

With 5 kids and a hungry husband to feed, I'm always looking for good, budget friendly meals. We generally eat meals that use little meat (I try to use 1 lb or less per dinner, and none the rest of day), so that means lots of casseroles and meats with gravy. I enjoy baking, so bread recipes and desserts tend to get saved more frequently than others. I'm especially partial to chocolate and lemon (although not together).
 
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