Raspberry Hot Fudge Sundaes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Thick hot fudge sauce spiked with raspberry brandy covers scoops of vanilla ice cream or any other favorite flavor. The sauce thickens further when it hits the cold ice cream, creating a dessert reminiscent of the one served in old-fashioned ice cream parlors. Ingredients:
3/4 cup sugar |
1/2 cup half and half |
4 ounces unsweetened chocolate, chopped |
2 tablespoons light corn syrup |
1 tablespoon unsalted butter |
1/8 teaspoon salt |
2 tablespoons framboise eau-de-vie (clear raspberry brandy) |
vanilla ice cream |
fresh raspberries |
Directions:
1. Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts. Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes. Remove sauce from heat. Stir in framboise. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving.)
2. For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet. Top with 2 scoops of ice cream. Spoon 3 tablespoons sauce over. Sprinkle raspberries over and serve immediately.
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