Food and Recipes Desserts Ice Cream Turtle Sundae Be the first to rate & review! Homemade hot fudge sauce makes salted caramel ice cream and a sprinkle of pecans a special turtle sundae. By Alana Al-Hatlani Alana Al-Hatlani Alana Al-Hatlani is an Assistant Food Editor at Southern Living. Southern Living's editorial guidelines Published on August 1, 2024 Recipe tested by Julia Levy Recipe tested by Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Lee Montiel Active Time: 10 mins Total Time: 10 mins Yield: 1 cup 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: 1/2 cup heavy whipping cream 1/4 cup salted butter 1/2 tsp vanilla bean paste or vanilla extract 1/3 cup Dutch-process cocoa 1/4 cup granulated sugar 1/4 cup dark brown sugar Sundae: Salted caramel ice cream Toasted chopped pecans Whipped cream Directions 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. 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. Rate It Print