June 19, 2008

we all scream, etc.

sundae, fudgy sundae...

I’m not going to lie: I have high hot fudge sauce standards. I won’t eat hot fudge from a jar, and I rarely like the hot fudge at a soda fountain. I blame my mother.

Growing up, ice cream sundaes were the go-to family dessert when we wanted something sweet. My mother makes the hot fudge from scratch (yes, she’s a good mom) — the recipe is essentially a super-simple fudge recipe undercooked to form a sauce.

Because the dessert is simple and it’s summer, I decided to invite friends over for an ice cream social. (Or, as one friend calls it, an ICS. Another determined the acronym sounded far more like an important document than a social gathering, as in: Make sure those ICS’s are on my desk by tomorrow morning! Anyhow, I digress.)

I offered four different kinds of ice cream: vanilla, low-fat vanilla (I swear, you can barely tell the difference with Dreyer’s Slow-Churned), coffee and chocolate crackle, plus nuts, whipped cream and cherries. My mother asked me if I was going to have other sauce options besides the hot fudge, but I determined I’d just be offended if somebody opted for some squeeze-able strawberry stuff instead of my homemade hot fudge. And these cute petal bowls are the perfect (and inexpensive) ice cream vessel.

I served this to friends for a wholesome evening of sundaes and board games (if you ignore the rum-based mudslides also a part of the evening), but it would also be a great gathering for kids (provided you don’t serve them rum-based mudslides).

Hot Fudge Sauce

  • 2/3 cup sugar
  • 2 T (heaping) cocoa
  • 1/4 cup milk
  • 1 T butter
  • 1 T peanut butter
  • 1/4 tsp vanilla

Combine sugar, cocoa and milk. Cook on medium, stirring continuously. After it comes to a full boil, cook for about 2 minutes, depending on preferred consistency. Remove from heat and stir in butter, peanut butter and vanilla. Serve hot over ice cream.

Note: This isn’t something you can make in advance, but it takes no time to throw together. I recommend measuring out the ingredients before guests arrive, and then whipping it up post-arrival. Also, be careful not to overcook this concoction or you’ll end up with actual fudge or something resembling Magic Shell — though maybe that’s your preference?

Posted by Christine on June 19, 2008 in Food and Drink , Kids , Parties

Permalink | Comments (9)

9 responses to "we all scream, etc."

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Sounds delicious! I never knew hot fudge would be so simple to whip up.

I like the peanut butter twist. Now I just need a good excuse to have an ICS this weekend.

Love the ICS! Socials in general don't get enough due these days. If I only knew how to quilt, I'd throw a quilting bee...maybe with ice cream sundaes. Mmm!

People just need to relax. Ice cream social? Do something charitable or help some loose weight.

Wow, who knew it was so easy. But who am I kidding? I'm no hot fugdge snob. Bring on the jar!!! :)

I love to try this for my son but does it taste as good without the peanut butter; he's allergic?

Tanya--The original recipe doesn't even call for peanut butter--that's part of my mother's additions. It's just as tasty without!

This looks great, thanks for sharing! Is the milk really safe to boil? I always heard that was bad, but not sure...

Carrie--I'm no milk expert, but I can think of no health reasons boiling it would be a problem. If you boil milk or cream too long, sometimes it separates, but that's the only potential issue that comes to mind.

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