Best 6 Caramel Popcorn Hot Fudge Sundaes Recipes

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Indulge in a delightful symphony of flavors with our delectable Caramel Popcorn Hot Fudge Sundaes, where the sweet and salty notes of caramel popcorn harmoniously blend with the rich and creamy decadence of hot fudge. This irresistible dessert is a celebration of textures and tastes, featuring a base of creamy vanilla ice cream, generously topped with fluffy caramel popcorn, velvety smooth hot fudge, and a drizzle of luscious caramel sauce. Each bite is an explosion of sweet and salty sensations, with the popcorn adding a delightful crunch that perfectly complements the smooth and creamy textures of the ice cream and fudge. This recipe is a crowd-pleaser, perfect for special occasions, movie nights, or simply as a delightful treat to satisfy your sweet cravings. In this article, we will provide you with step-by-step instructions for creating this divine dessert, along with additional recipes to satisfy your sweet tooth.

Check out the recipes below so you can choose the best recipe for yourself!

SALTED CARAMEL SUNDAE



Salted Caramel Sundae image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 cup roasted, salted peanuts
4 cups plain (not butter-flavored) prepared microwave popcorn, such as Newman's Own Natural
1 1/2 cups sugar
1 tablespoon light corn syrup
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
1 teaspoon fleur de sel
Chocolate Sauce, recipe follows
2 pints Talenti Sea Salt Caramel Gelato
Sweetened Whipped Cream, recipe follows
8 ounces bittersweet chocolate, roughly chopped
1 cup heavy cream
2 teaspoons light corn syrup
1 teaspoon instant coffee granules, such as Nescafe
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
  • Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.)
  • Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
  • Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
  • To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately.
  • Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm.
  • Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.

MOVIE THEATER CANDY SUNDAE BAR WITH HOT FUDGE AND CARAMEL SAUCES



Movie Theater Candy Sundae Bar with Hot Fudge and Caramel Sauces image

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 14

6 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
1/3 cup light corn syrup
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
1 cup sugar
1/3 cup light corn syrup
1 cup heavy cream
1 tablespoon unsalted butter
Kosher salt
2 pints vanilla, chocolate, or your favorite ice cream
Sundae toppings, such as assorted buttered popcorn, chewy cinnamon candies, chopped candy bars or candy bar clusters, chocolate covered peanuts, gum drops, gummy bears, gummy fish candies, licorice and nonpareils

Steps:

  • For the fudge sauce: Combine the semisweet chocolate, heavy cream, light corn syrup, sugar and cocoa powder in a small saucepan over medium heat. Cook, stirring constantly, until the chocolate is melted.
  • Take the pan off the heat, and add the unsalted butter and vanilla extract. Continue to stir the fudge sauce until completely smooth.
  • Cool the sauce slightly before serving.
  • For the caramel sauce: Combine the sugar, light corn syrup and 1/2 cup water in a medium saucepan over medium-high heat. Cook, stirring constantly, until the sugar dissolves.
  • Bring the mixture to a boil. Once boiling, swirl the pan occasionally, but do not stir, until the caramel turns a deep-amber color, 10 to 12 minutes.
  • Reduce the heat to low, carefully add the heavy cream, stir to incorporate and simmer until smooth.
  • Remove the pan from the heat, stir in the butter and pinch of salt and cool the caramel sauce slightly before serving.
  • For the sundae bar: Serve the ice cream with the fudge sauce, caramel sauce, and sundae toppings.

CLASSIC HOT FUDGE SUNDAE



Classic Hot Fudge Sundae image

There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

3/4 cup heavy cream
1/2 cup packed light brown sugar
1/3 cup light corn syrup or honey
3 tablespoons Dutch-processed cocoa
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, cubed
7 ounces finely chopped bittersweet chocolate
1 teaspoon vanilla extract or 1 tablespoon brandy or rum
1 cup chilled heavy cream
1 tablespoon superfine sugar, more to taste
1/2 teaspoon vanilla extract
2 pints your favorite flavor ice cream
Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)
Cherries, for garnish (optional)

Steps:

  • In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
  • Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
  • For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
  • Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 16 grams, Carbohydrate 81 grams, Fat 50 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 215 milligrams, Sugar 74 grams, TransFat 0 grams

TRIPLE-CARAMEL POPCORN FUDGE



Triple-Caramel Popcorn Fudge image

Dulce de leche, salted caramel and caramel popcorn make this fudge indulgent and delicious.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 64

Number Of Ingredients 8

1 can (14 oz) dulce de leche (caramelized sweetened condensed milk)
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 teaspoon vanilla
2 cups caramel popcorn
25 caramels, unwrapped
2 tablespoons whipping cream
1/4 teaspoon kosher (coarse) salt
1 1/2 cups caramel popcorn

Steps:

  • Line bottom and sides of 8-inch square pan with foil, leaving edges of foil hanging over 2 sides of pan for easy removal later; spray foil with cooking spray.
  • In 2-quart saucepan, heat dulce de leche and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth (mixture will be very thick); remove from heat. Quickly stir in vanilla. Stir in 2 cups caramel popcorn. Spread in pan.
  • In medium microwavable bowl, microwave caramels and cream uncovered on High 2 minutes, stirring every 30 seconds, until melted and smooth. Very slowly pour caramel mixture over fudge layer, and gently spread to cover. Sprinkle with salt and 1 1/2 cups caramel popcorn; press gently so it sticks. Refrigerate until firm, about 2 hours. Cut into 1-inch squares (8 rows by 8 rows). Store covered in refrigerator.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Candy, Sodium 30 mg, Sugar 10 g, TransFat 0 g

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

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.

HOT FUDGE SUNDAES



Hot Fudge Sundaes image

Charlene likes to top off meals with a time-tested treat. "After Sunday dinners, my grandmother served her special Hot Fudge Sundaes," remembers Charlene. "The thick fudgy sauce comes together in no time and is terrific over ice cream. My whole family looks forward to this delicious dessert."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 cups, 16 servings, 2 tablespoons per serving.

Number Of Ingredients 8

3/4 cup sugar
6 tablespoons baking cocoa
1 can (5 ounces) evaporated milk
1/3 cup butter, cubed
3/4 cup miniature marshmallows
1 teaspoon vanilla extract
Vanilla ice cream
Nuts and maraschino cherries, optional

Steps:

  • In a large saucepan, combine sugar and cocoa; stir in milk. Add butter. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat stir in vanilla. Serve with ice cream. Top with nuts and cherries if desired.

Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 48mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use a large pot or Dutch oven to make the caramel popcorn. This will give the popcorn plenty of room to pop and coat in the caramel.
  • To make sure the caramel popcorn is evenly coated, stir it constantly as you pour the caramel over it.
  • If you don't have a candy thermometer, you can test the caramel by dropping a small amount into a glass of cold water. If the caramel forms a hard ball, it's ready.
  • To make the hot fudge sauce, use a heavy saucepan. This will help prevent the sauce from burning.
  • Stir the hot fudge sauce constantly as you bring it to a simmer. This will help prevent the sauce from curdling.
  • To assemble the sundaes, start with a scoop of vanilla ice cream. Top with caramel popcorn, hot fudge sauce, and whipped cream.

Conclusion:

Caramel popcorn hot fudge sundaes are a delicious and easy-to-make dessert. They're perfect for any occasion and sure to be enjoyed by everyone. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!

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