Best 2 Caramel Fudge Sundaes Recipes

Indulge in a delightful journey of flavors with our curated collection of Caramel Fudge Sundaes recipes, offering a symphony of textures and tastes. Each recipe is designed to tantalize your taste buds and transport you to a realm of pure indulgence. Embark on a culinary adventure as we present an array of variations, from classic to innovative, promising an unforgettable dessert experience. Whether you prefer a traditional approach or crave a unique twist, our recipes cater to every palate. Prepare to be captivated by the symphony of creamy vanilla ice cream, rich caramel sauce, and decadent fudge, harmoniously blended to create a dessert masterpiece. Discover the art of crafting the perfect sundae, mastering the balance of flavors and textures, ensuring each bite is a moment of pure bliss.

Let's cook with our recipes!

CARAMEL-POPCORN HOT-FUDGE SUNDAES

Caramel-Popcorn Hot-Fudge Sundaes image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 3h

Yield Makes 10 sundaes

Number Of Ingredients 19

Ingredients

Nonstick cooking spray
1 tablespoon safflower or coconut oil
1/3 cup popcorn kernels
1 cup salted cocktail peanuts
2 sticks unsalted butter, cut into pieces
2 1/2 cups packed light-brown sugar
1 cup light corn syrup
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
1 teaspoon baking soda
2 quarts vanilla ice cream, softened
1/4 cup packed light-brown sugar
1/4 cup unsweetened cocoa powder
3/4 cup heavy cream
1/3 cup light corn syrup
3 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Pinch of coarse salt

Steps:

Caramel popcorn: Coat 2 rimmed baking sheets with nonstick cooking spray. Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn and cover. Cook, shaking pot frequently, until corn has finished popping. Transfer to a large bowl; stir in peanuts.
Heat butter, brown sugar, corn syrup, and salt in a medium saucepan over medium-high heat, stirring, until sugar is dissolved and butter is melted, 5 minutes. Continue to cook until mixture reaches 290 degrees on a candy thermometer, then remove from heat and quickly stir in vanilla and baking soda, making sure soda is dissolved fully. Drizzle half of caramel over popcorn mixture; pour remainder onto one baking sheet and let cool. Quickly toss popcorn to coat, then transfer to other baking sheet; let cool completely. Break caramel popcorn into bits. Popcorn can be stored in a resealable plastic bag at room temperature up to 5 days.
Caramel-chunk ice cream: Finely chop sheet of cooled caramel. Working in 2 batches, soften ice cream with an electric mixer on medium speed. Beat half of chopped caramel into each batch until thoroughly combined. Freeze until firm, 2 hours.
Hot-fudge sauce: Heat brown sugar and cocoa in a heatproof bowl set over a pan of simmering water, whisking to combine. Add cream and corn syrup and whisk until smooth. Cook, whisking occasionally, until mixture thickens slightly, about 10 minutes. Stir in chocolate, butter, vanilla, and salt and cook, stirring occasionally, until chocolate and butter are melted and sauce is smooth, 2 to 3 minutes. Let cool slightly. Sauce can be stored in refrigerator up to 5 days; reheat over low heat before serving.
To serve, layer ice cream in glasses with warm hot fudge and caramel popcorn.

CARAMEL FUDGE SUNDAES

Caramel Fudge Sundaes image

I usually keep a supply of this sauce in the refrigerator at all times so I can make one of these sundaes whenever I crave one. The recipe has wonderful chocolate-caramel flavor and has been in our family for years.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 1 quart sauce.

Number Of Ingredients 10

Ingredients

1 can (12 ounces) evaporated milk
1 cup sugar
Dash salt
1 cup butter, cubed
3 tablespoons dark corn syrup
1 cup semisweet chocolate chips
24 caramels
1/2 teaspoon vanilla extract
Vanilla ice cream
Chopped pecans or peanuts, optional

Steps:

In a saucepan, combine the first seven ingredients in order given. Cook, stirring constantly, over medium heat until the caramels are melted and mixture is smooth (do not boil). Reduce heat to low. With an electric hand mixer on medium speed, beat in vanilla; continue beating for 5 minutes. Beat on high for 2 minutes. Remove from the heat and cool for 30 minutes (sauce will thicken as it cools). Serve over ice cream; sprinkle with nuts if desired. Store in the refrigerator. Reheat in the top of a double boiler over simmering water.

Nutrition Facts :

Tips:

Use a heavy-bottomed saucepan to prevent the fudge from scorching.
Stir the fudge constantly to prevent it from crystallizing.
Use a candy thermometer to ensure the fudge reaches the correct temperature.
Do not overcook the fudge, or it will become hard and brittle.
Allow the fudge to cool slightly before pouring it over the ice cream.
Garnish the sundaes with whipped cream, chocolate syrup, or chopped nuts.

Conclusion:

These caramel fudge sundaes are the perfect treat for any occasion. They are easy to make and can be customized to your liking. With a few simple ingredients, you can create a delicious and impressive dessert that will wow your friends and family. So next time you are looking for a special treat, give these caramel fudge sundaes a try. You won't be disappointed.