Turtle Sundae

Homemade hot fudge sauce makes salted caramel ice cream and a sprinkle of pecans a special turtle sundae.

Southern Living Turtle Sundae
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

  1. 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.

  2. 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.

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