National Hot Fudge Sundae 2021: Simple Recipe To Make The Classic Dessert At Home In No Time

July is recognized as the National Ice Cream Month and the 25th day of the month marks the National Hot Fudge Sundae Day when we get to enjoy these creamy, sweet and cooling desserts drizzled with oodles of warm choco-fudge.

The timeless classic has gotten many a creative spin to date but there is nothing like the ones made with the standard vanilla ice-creams, lots of nuts with warm, rich fudge running down the sides. Hot fudge sundaes taste the best when they have the amazing compilation of crunchy, creamy and sweet, and all we want on the National Hot Fudge Sunade Day is a no-fuss recipe for the dessert to to make at home.

Here is a simple recipe, sourced from Cooking.com, for you to make a bowl without spending a ridiculous amount of time.

Ingredients:

For the fudge sauce:

• 3/4 cup heavy cream
• ½ cup packed light brown sugar
• ⅓ cup light corn syrup or honey
• 3 tablespoons Dutch-processed cocoa
• ¼ 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

For the ice-cream bowl:

• 1 cup chilled heavy cream
• 1 tablespoon powdered sugar, quantity varies on taste preference
• ½ teaspoon vanilla extract
• Any ice-cream of your choice- 2 pints
• Cherries for garnish

How to prepare:

• Take a medium-sized saucepan and combine cream, sugar, corn syrup or honey, cocoa and salt in it. Cook the mixture in the lowest heat until the sugar dissolves and the mixture slightly thickens. It should take you 5-7 minutes.
• Add the chocolate to the hot mixture and stir until the chocolate melts. Stir in butter or vanilla or liquor. Let cool. Hot fudge is supposed to be served warm, not hot.
• Help the whipped cream form peaks using an electronic beater
• Take a sundae dish and pour some fudge sauce at the bottom of it. Place two scoops of ice-cream, some more hot fudge, and then nuts. Finish up by covering the bowl with whipped cream and cherries. Serve warm.