Total Time
2hrs 45mins
Prep 45 mins
Cook 2 hrs

One more from the file. Cooking time is freeze time.

Ingredients Nutrition

Directions

  1. For marshmallow sauce: Stir 1/2 cup water and sugar in medium saucepan over medium-low heat until sugar dissolves. Simmer until syrup is reduced slightly, about 5 minutes. Reduce heat to very low. Add 3 cups mini-marshmallows, stir until marshmallows melt and sauce is smooth. Mix in 1/4 teaspoon vanilla extract.
  2. For chocolate sauce: Stir chocolate, cream and butter in small saucepan over low heat until chocolate melts and sauce is smooth; mix in 1/2 teaspoon vanilla.
  3. Sauces can be prepared 1 day ahead. Cover separately and chill. Rewarm over low heat before using.
  4. Place ice cream in a large bowl. Mix in 1 1/2 cups mini-marshmallows and broken graham cracker pieces. Freeze until firm, about 2 hours.
  5. Place 3 scoops of ice cream in each of 6 bowls.
  6. Thread large marshmallows onto 2 skewers; hold over gas flame or under broiler until browned.
  7. Spoon warm sauces over ice cream. Top each sundae with one toasted marshmallow and one graham cracker triangle.

Reviews

(1)
Most Helpful

this was aaaaaaaaaaaaaawwwwwwwwwwwwweessssssssssssssssssssssssommmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmeeeeeeeeeeeeeeeeeeeeee!!!!! it was so awesome!!!!!!!!!!

Kisses <3 June 28, 2007

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