Hot Fudge Sundae

Ingredients

• 3 scoops any ice cream
• Hide ingredients for 2 to 4 tablespoons Hot Fudge Sauce 1 2 to 4 tablespoons Hot Fudge Sauce (opens in new tab) 2 to 4 tablespoons Hot Fudge Sauce
  • ½ cup sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup water
  • 1 cup heavy cream
  • 1 cup light corn syrup
  • 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), coarsely chopped
  • ¼ teaspoon distilled white vinegar
  • 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), finely chopped
  • 4 tablespoons (½ stick) unsalted butter, softened
  • 1 tablespoon vanilla

  Sub-recipe steps

  1. Mix in a large heavy saucepan: ½ cup sugar; ¼ cup unsweetened cocoa powder; ¼ teaspoon salt
  2. Whisk in until well blended: ½ cup water
  3. Bring to a simmer over medium-high heat. Remove from the heat and whisk in: 1 cup heavy cream; 1 cup light corn syrup; 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), coarsely chopped; ¼ teaspoon distilled white vinegar
  4. Return to medium-high heat and boil, whisking frequently, until the bubbles become small and the syrup is thick and sticky (about 225°F on a candy thermometer), 5 to 8 minutes. Remove from the heat and add: 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), finely chopped; 4 tablespoons (½ stick) unsalted butter, softened; 1 tablespoon vanilla
  5. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate for up to 2 weeks. Reheat in a heavy saucepan over low heat.
• Hide ingredients for (2 to 4 tablespoons Marshmallow Sauce) 1 (2 to 4 tablespoons Marshmallow Sauce) (opens in new tab) (2 to 4 tablespoons Marshmallow Sauce)
  • ⅓ cup water
  • ⅔ cup sugar
  • 20 large marshmallows
  • 1 teaspoon vanilla
  • 3 tablespoons water
  • ¼ teaspoon cream of tartar
  • 3 large egg whites
  • ⅓ cup sugar

  Sub-recipe steps

  1. Combine in a medium heavy saucepan: ⅓ cup water; ⅔ cup sugar
  2. Stirring, bring to a rolling boil. Remove from the heat and immediately add: 20 large marshmallows
  3. Stir gently until the marshmallows are melted. Stir in: 1 teaspoon vanilla
  4. Cover and set aside. Proceed at once to make a water bath: Heat 1 inch of water in a large skillet over very low heat until it reaches 155° to 160°F and keep at this temperature. Combine in a heatproof bowl or the bowl of a stand mixer, stirring to dissolve the cream of tartar: 3 tablespoons water; ¼ teaspoon cream of tartar
  5. Whisk in thoroughly: 3 large egg whites; ⅓ cup sugar
  6. Set the bowl in the water bath and, whisking frequently, heat the mixture to 140°F. Whisk gently to maintain the mixture between 140° and 155°F for 5 minutes, moving the sauce off and on the heat as needed to maintain the temperature. Remove the bowl from the water bath and beat the egg white mixture on high speed (with the whisk if using a stand mixer) until the bottom of the bowl no longer feels warm, 4 to 8 minutes. Add the marshmallow mixture and beat for 30 seconds more. Use at once, or cool and cover tightly and refrigerate for up to 2 weeks.
• Hide ingredients for Whipped Cream 1 Whipped Cream (opens in new tab) Whipped Cream
  • 1 cup cold heavy cream
  • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
  • (½ teaspoon vanilla)

  Sub-recipe steps

  1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
  2. Use immediately.
• 2 tablespoons chopped toasted nuts
• 1 maraschino cherry