Mint Hot Fudge Sundaes
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Pretty sundaes that have tons of mint flavor—in the fudge sauce, sugar topping, ice cream, and crumbled cookies.
- 1 cup bittersweet chocolate chips
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons sugar, divided
- 1 ounce unsweetened chocolate, chopped
- 1/2 teaspoon peppermint extract
- 2 tablespoons sliced fresh mint leaves plus fresh mint sprigs for garnish
- 10 chocolate-mint sandwich cookies, coarsely broken
- 1 pint green mint chocolate chip ice cream
Stir first 4 ingredients and 1 tablespoon sugar in heavy small saucepan over medium-high heat until chocolate is melted and smooth. Bring just to boil. Remove from heat. Add unsweetened chocolate and extract; stir until smooth. Set mint-fudge sauce aside.
Toss remaining 1 tablespoon sugar and sliced mint in small bowl. Set mint sugar aside.
Place small scoop of vanilla ice cream in each dish. Top with some broken cookies, then scoop of mint ice cream and more cookies. Drizzle 1 to 2 tablespoons warm sauce over each. Top with whipped cream. Garnish with mint sugar and mint sprigs.
NOTE: Please keep scrolling down to the bottom of the post for the full recipe. In this section, I&rsquom just letting you know what you&rsquoll need.
The ingredient list is actually relatively long, but the process is pretty straightforward. Here&rsquos what you&rsquoll need:
- butter: the fat helps to carry the flavor and provide body. If you don&rsquot have unsalted butter, use salted, but you may have to dial back amount of additional salt you use
- sugar: provides the sweetness and helps to give the sauce the traditional &ldquochewy&rdquo texture of old time soda fountain hot fudge sauce. You can substitute light brown sugar, 1:1, if you would rather
- corn syrup: light or dark. Helps to prevent crystallization and provides more of the chewy texture we&rsquore going for
- heavy cream: provides body and volume as well as additional milk fat. The dairy solids in the cream will brown as you cook the base, adding to flavor complexity
- salt: enhances the flavor and counteracts any bitterness from the cocoa powder
- milk: provides more volume without adding much additional fat. Also adds more dairy solids that will brown as they cook
- cocoa powder: provides the chocolate flavor. Use the best quality you can get, although honestly any will do. I make mine with Hershey&rsquos and it&rsquos fantastic
- water (or coffee): gives you something to make the cocoa powder paste with. If you use coffee, it will help to deepen the chocolate flavor just a touch
- light rum: adds enough alcohol to bring out alcohol soluble flavors without being a prominent flavor itself. You can certainly sub in your favorite liquor or liqueur here, depending on what flavor you&rsquore going for
- vanilla: chocolate&rsquos complement. Must have! You don&rsquot have to use the top quality stuff, but adding vanilla helps to round out the flavors
- semi-sweet or bittersweet chocolate: adds additional chocolate flavor plus some cocoa butter for body
Brownie Sundaes with Hot Fudge Sauce
Prep time: 10 minutes
Cook time: 25 minutes
Cook method: Bake
For the simple vanilla ice cream:
2 cups heavy cream
1 cup whole milk
1/2 vanilla pod
3/4 cup sugar
4 oz bittersweet chocolate squares
6 Tbsp butter
3/4 cup sugar
1 tsp vanilla
pinch of salt
1/2 cup flour
optional: 1 tsp instant coffee powder
1 cup sugar
1 cup cocoa powder
1/2 tsp vanilla
1 cup heavy cream
1 stick butter
1. First, make the ice cream by combining all ingredients, scraping the vanilla beans out of the pod, and making sure the sugar is at least mostly dissolved. Then put the mixture in the freezer for 20 minutes to get it extra cold.
2. Give another stir, then process the mixture in your ice cream maker according the machine’s instructions. After processing, put the ice cream in the freezer to fully set.
3. Next, make the brownies. Butter and flour a 9″ square baking pan and preheat the oven to 350 degrees.
4. To make the brownies, first melt the chocolate and the butter over a double boiler. Then transfer it to a heat-proof bowl and allow to cool to room temperature.
5. Next,, whisk in the vanilla, salt, and coffee powder.
6. Add the sugar, then beat in the eggs one at a time.
7. Finally, mix in the flour gently until just incorporated. Transfer to the baking dish and bake for 25-30 minutes.
8. While the brownies are baking, make the hot fudge sauce. First melt the butter in a saucepan, then add the rest of the ingredients and stir for a couple of minutes until fully incorporated. The sauce should be smooth and shiny. Add any additional flavorings if you want something untraditional (such as instant coffee or mint extract). If you aren’t using the sauce immediately, you’ll have to reheat it in the microwave or in a hot water bath.
9. To assemble, place a square of brownie on a plate, top it with a generous scoop of ice cream, then drizzle with hot fudge sauce. Add any optional toppings such as chopped nuts, whipped cream, or a maraschino cherry.
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Hot Fudge Sundae Cake
Spray the slow cooker with cooking spray. In a bowl, mix the flour, 1/2 cup granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Stir in the milk, olive oil and vanilla. Scrape the batter into the slow cooker and smooth the top. In a small bowl, combine the brown sugar, 1/4 cup cocoa powder and the espresso powder. Whisk in the boiling water. Pour the mixture over the batter.
Cover and cook on high until a toothpick inserted into the center comes out clean, about 1 hour. Turn off the slow cooker, remove the lid and let the cake cool, 30 minutes.
Meanwhile, in a small bowl, whisk together the remaining 1/3 cup granulated sugar and 3 tablespoons cocoa. Whisk in the heavy cream. Cover and refrigerate for 30 minutes. Using a handheld electric mixer, beat the mixture until soft peaks form.
Scoop the warm cake and its sauce into bowls. Dollop the cocoa whipped cream on top.
- 1 12 ounce package frozen unsweetened raspberries
- 1 cup fresh or frozen blackberries
- 1 cup fresh or frozen blueberries
- ½ cup sugar
In a medium saucepan stir together frozen unsweetened raspberries, blackberries, blueberries, and sugar over medium heat. Bring to boiling. Reduce heat. Simmer, uncovered, until thickened, about 15 minutes. Remove from heat cool slightly. Place berry mixture in blender and cover blend or process until smooth. Store leftover sauce, tightly covered, up to two weeks in refrigerator. Makes 2 cups.
Ice Cream Sundaes
Sundaes are ice cream topped with sauce, a design for which there are 1000 variations. Some of the most common are a tin roof (topped with chocolate sauce and Spanish peanuts), a hot fudge sundae, a turtle sundae (topped with hot fudge, caramel sauce, and toasted pecans), and a parfait, which might include liqueur and/or fruit in a layered arrangement. There are good sundaes nearly everywhere, but the nation’s sundae mother lode is Buffalo, New York, where candy-store soda fountains specialize in homemade sauces and syrups, superb toasted nuts, and fresh whipped cream piped on from a pastry bag. At a Buffalo candy shop called Alethea’s, the Mount Olympus frappe consists of buttercrunch ice cream and sliced bananas topped with truffled hot fudge and freshly-made marshmallow sauce. If hot fudge is too fudgy, you can ask for Aletha’s thinner and more sharply flavored chocolate sauce, bittersweet chocolate or, for a twist, chocolate mint. Some historians believe that the sundae was invented as a way to serve ice cream on Sunday (when, in puritanical Midwestern venues, serving anything with carbonated water – such as a soda – was verboten because it smacked of cocktails). There are at least a dozen stories of the exact place and time when sundaes first were served.
10 Refreshing Mint Desserts
1. Mint-Julep Sorbet with Strawberries
Cool off with a few spoonfuls of the frozen version of this popular summer drink, which combines honeydew melon, strawberries, mint, lemon juice and bourbon (optional, of course).
2. Mint Brownie Sundaes
This sundae takes the cake, so to speak, stacking an Andes mint chip&ndashfilled brownie with peppermint ice cream, hot fudge and whipped cream.
3. Frozen Thin-Mint Grasshopper Pie
Thick and creamy, this luscious pie pairs melted thin mint candies and whipping cream with a marshmallow topping infused with crème de cacao and crème de menthe.
4. Chocolate-Mint Cake
Sweet and smooth, this creation is the perfect combination of devil's food cake, semisweet chocolate and cream cheese with a vanilla-mint frosting.
5. Mint Fudge Pie
Ready-made pie crust and fudge brownie mix cut down on the time required to concoct this winning pie that's filled with mint patties and whipping cream.
6. Chocolate Mint Triangles
A nice snack-size dessert, these cake-like, chocolaty sandwiches are made with a dreamy filling of marshmallow cream, butter and mint.
7. Chocolate-Mint Cream Cheese Pie
Perfect for any chocolate lover, this pie layers semisweet chocolate chips, cream and cream cheese in a crust of Mint 'n Creme Oreo cookies.
8. Frozen Peppermint Chocolate Cake
This cool cake has it all, from a fudge brownie crust to peppermint ice cream center and whipped cream topping with crushed mint candy.
9. Peppermint Patty Squares
Satisfy your sweet cravings with these delicate-looking squares, made with a chocolate cookie crust and York Peppermint Patties.
10. Mint Chocolate Ice Cream Pie
It's hard to believe only three ingredients&mdashmint creme&ndashfilled cookies, chocolate sauce and mint chocolate chip ice cream&mdashare needed to make this irresistible pie.
- Put the cocoa in a heavy-based saucepan. Slowly pour in the cream and whisk until smooth. Add the corn syrup, chopped chocolate, butter, and salt. Set the pan over medium heat, stirring occasionally to combine. When the chocolate is melted and the mixture comes to a boil, reduce the heat and let boil gently until slightly thickened, about 5 minutes.
- Let the sauce cool until it’s just warm (steam should no longer rise from the sauce when it’s stirred) before stirring in one of the flavor variations below (if using) or pouring into jars.
Mint Hot Fudge Sauce: Stir 1-1/2 tsp. pure peppermint extract into the warm sauce.
Cinnamon Hot Fudge Sauce: Whisk 1/2 Tbs. ground cinnamon into the warm sauce. Taste and add more cinnamon if you like.
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Peppermint hot fudge sauce
You have all of your holiday shopping done, don’t you? I bet everything is wrapped and in gift bags, and that you know how to tie ribbons into bows without cursing. I suspect everyone but me knows how to… fluff? Is that what they call it? I bet everyone knows how to arrange the tissue paper inside the gift bags so that it looks perfectly festive and even a tad enthusiastic. I have a hunch that your gifts are homemade and hand-lettered that you made your own cards. Oh, you didn’t? Well, come sit down over here. You’re among friends.
I ran to Duane Reade this morning and bought a roll of brown shipping paper and decided at once that the gift wrap theme this year would be “rustic”. I also wiped out the gift bag supply sorry about that. Then I went home and made my first homemade gift. Yes, I know it is both Hanukah and Christmas week but I don’t like to be rushed. Plus, if you only have time this week to warm hearts and minds with but a single homemade treat, I hardly think this would be an unwelcome choice.
I’ve made hot fudge sauce before I shared the recipe my mother always made from her worn copy The Silver Palate Cookbook a few years ago. But as it turns out, I have room in my heart and ladled over my ice cream for two hot fudge sauces. This one hails from the late Gourmet (can anyone believe it’s been only two years?) and I decked it out for the holidays with some peppermint extract and some poor candy cane that had an unfortunate run-in with one of the most random but secretly delightful kitchen purchases I’ve made this year. The earlier hot fudge sauce was a bit on the bittersweet side and it could be a tiny bit tricky in that a small amount of overcooking can lead to grittiniess and the dreaded separation (of cocoa solids). This is a less bitter, harder to mess up and reheats wonderfully. Poured over a scoop of ice cream, it stops quickly its tracks and cools to the hallmark fudge sauce stage of slight chewiness. (This is kind of my favorite part.)
Plus, it smells the way I imagine the Junior Mint factory must, i.e. like the heavens above. I will probably never fulfill my fantasy of sneaking into it unnoticed and falling asleep on a pile of soft blankets under a bubbling cauldron of chocolate and mint, with visions of peppermint patties and layered brownies dancing in my head. But now that I have this in the fridge, I don’t feel as bad about it.
Much more to come: I didn’t mean to disappear for a week, in fact, I have a ton of cooking to share — almost enough for daily updates until Friday. I really hope to make it happen I think you should all have a talk with this guy if it doesn’t. I also hope to have some early cookbook news coming
today soon, so watch this space. Whee!
Peppermint Hot Fudge Sauce
Adapted, just a bit, from Gourmet
Now, not that one needs a reason to embrace hot fudge sauce, I mean, other than it’s Monday and there’s ice cream in the freezer, but one of the things that brought this on was that I found a product called golden syrup on the grocery store shelf when I hadn’t expected to, and this has kicked off a slew of cooking that was usually limited to corn syrup. Golden syrup is a pure cane syrup that can be used instead of corn syrup in most candy and caramel recipes and tastes infinitely better, as it has a slight caramel flavor to it. If you live outside the U.S., especially in the U.K. you’ve probably been using it your whole life but here it’s still a specialty item. I took the fact that Whole Foods on Houston was selling it in two different packages (canned and bottled) as a sign that this is probably slowly changing. (It’s also sold online over here and a bunch of other places Google can point you to, if needed.) If you cannot get golden syrup and don’t wish to use corn syrup, both honey and maple syrup will work as well, but of course impart different flavors.
Canning: Yes, I know I tempted you with tiny jars of ready-to-gift fudge, and I didn’t mean to be a tease, it’s just that products with dairy in them — and this has a ton — are not safe to can. But I see no reason why you cannot simply leave a note that it should be kept in the fridge and used within a week or two, right?
2/3 cup heavy or whipping cream
1/2 cup light corn syrup or golden syrup (see Note above)
1/3 cup packed dark brown sugar
1/4 cup unsweetened cocoa powder, ideally Dutch-processed
Heaping 1/4 teaspoon fine sea salt or level 1/4 teaspoon table salt
6 ounces bittersweet chocolate, chopped (or, about 1 cup bittersweet chocolate chips), divided
2 tablespoons unsalted butter
1/4 teaspoon peppermint extract, or to taste
Crushed candy canes, for serving (optional)
In a 1 1/2 to 2-quart heavy saucepan, bring cream, syrup, sugar, cocoa, salt (if you’d like the salt to remain slightly textured, add it with the butter and extract at the end) and half the chocolate to a boil. Reduce to a low simmer and cook for 5 minutes, stirring occasionally. Remove from heat and stir in remaining chocolate, butter and extract and stir until smooth. Cool the sauce to warm before serving it so that it can thicken up. While very hot, it will only slide off the ice cream and pool in the alleys of the bowl and that would be tragic, right?
Do ahead: Sauce keeps in fridge for a week (according to Gourmet), though we’ve kept it longer, closer to two weeks, and lived to tell about it. Reheat gently before serving, so that it is still thick but just loose enough to pour.