Caramel Fudge Sundaes Recipes

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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.

SALTED CARAMEL FUDGE



Salted Caramel Fudge image

A delicious holiday treat. This was made by my husband and I on a particularly sugar-craving night. Add sugar sprinkles for decoration.

Provided by Rachel Davey Sardella

Categories     Desserts     Candy Recipes     Fudge Recipes

Time 1h30m

Yield 24

Number Of Ingredients 7

2 ¼ cups white sugar
¾ cup butter
1 (5 ounce) can evaporated milk
1 (11 ounce) package individually wrapped caramels, unwrapped
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract
2 tablespoons kosher salt

Steps:

  • Line a 9x13-inch baking dish with parchment paper.
  • Combine sugar, butter, and evaporated milk in a 2-quart saucepan; cook, stirring constantly, until a candy thermometer reads 245 degrees F (118 degrees C), about 10 minutes. Add caramel to milk mixture; cook until temperature returns to 245 degrees F (118 degrees C), about 10 minutes.
  • Remove saucepan from heat and stir marshmallow creme and vanilla extract into caramel mixture. Pour mixture into the prepared baking dish, evenly spreading into the dish. Sprinkle salt over the fudge. Lightly swirl fudge using a butter knife to slightly submerge the salt into the fudge. Cool fudge completely before cutting into squares.

Nutrition Facts : Calories 207.7 calories, Carbohydrate 35.8 g, Cholesterol 17.9 mg, Fat 7.3 g, Protein 1.1 g, SaturatedFat 4.2 g, Sodium 565.4 mg, Sugar 31.7 g

ASIAN PEAR CARAMEL SUNDAES



Asian Pear Caramel Sundaes image

Asian pears, sometimes known as apple-pears, are incredibly juicy, sweet and crunchy. They're one of my favorite fruits to eat and to cook with, whether in a savory dish or a dessert. This recipe uses a pear to make a delicious fruit caramel to spoon over ice cream for a fruity sundae that's a perfect end to a meal.

Provided by Food Network

Categories     dessert

Time 15m

Yield 2 servings

Number Of Ingredients 8

1/4 cup granulated sugar
2 tablespoons unsalted butter
2 tablespoons heavy cream
1 large Asian pear, peeled, cored and diced
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Ice cream, any flavor, for serving
Whipped cream, for serving

Steps:

  • Place the sugar in a small saucepan and cook over medium heat until it has melted and begins to bubble, 1 to 2 minutes. Continue cooking until it turns light amber in color, 1 to 2 minutes longer, making sure to watch very closely to prevent burning. Immediately add the butter and cream and whisk until combined (it will bubble and boil, but just keep whisking!).
  • Add the diced Asian pear to the caramel and cook until the pear is al dente, 2 to 3 minutes. Stir in the vanilla and salt and serve over your favorite ice cream with a dollop of whipped cream.

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