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Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Lee Montiel
Inspired by classic turtle candies, which combine pecans, chocolate, and caramel, we created this turtle sundae that dresses up store-bought ice cream with a few homemade flourishes. The hallmark of this simple recipe is the homemade hot fudge that transforms salted caramel ice cream and pecans into a decadent dessert, especially when topped with freshly whipped cream.
Ingredients
Hot Fudge Sauce:
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1/2 cup heavy whipping cream
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1/4 cup salted butter
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1/2 tsp vanilla bean paste or vanilla extract
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1/3 cup Dutch-process cocoa
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1/4 cup granulated sugar
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1/4 cup dark brown sugar
Sundae:
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Salted caramel ice cream
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Toasted chopped pecans
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Whipped cream
Directions
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Cook cream, butter, and vanilla in a medium saucepan over medium-high, whisking often, until butter is melted. Whisk in cocoa and both sugars; cook, whisking often, until sugars are dissolved and mixture thickens slightly, 2 to 3 minutes. Serve immediately. Let leftover Hot Fudge cool to room temperature, about 20 minutes. Store in an airtight container in refrigerator for up to 2 weeks. To reheat, microwave on HIGH, in 30-second intervals, stirring after each interval to ensure Hot Fudge reheats evenly.
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Place scoops of salted caramel ice cream in a small bowl. Sprinkle with toasted chopped pecans, and drizzle with desired amount of Hot Fudge. Top with whipped cream.