Herbie's Sundae Recipe

Prepare ingredients

Measure and have ready the butter, corn syrup, cream, granulated sugar, brown sugar, cocoa powder, chopped chocolate, vanilla and salt. Finely chop the chocolate so it melts quickly and evenly.

In a medium saucepan set over medium-low heat, melt the butter with the light corn syrup until butter is fully melted and bubbling gently, about 1 minute.

Whisk in the granulated sugar, brown sugar and Dutch-process cocoa powder until they form a smooth paste with the melted butter, about 30 seconds. This step blooms the cocoa and dissolves the sugars.

Slowly pour in the heavy cream while whisking constantly to incorporate. Increase heat to medium and bring the mixture to a gentle simmer (small bubbles around the edge), stirring frequently, about 3–4 minutes. Do not boil vigorously.

Once simmering and the sugars are dissolved, remove the pan from heat. Immediately add the chopped semisweet chocolate and let sit for 1 minute to soften.

Whisk the chocolate into the hot mixture until completely smooth and glossy. Add the vanilla extract and a pinch of kosher salt, whisking to combine. Taste and adjust salt or vanilla if needed.

If the sauce is too thin, return to very low heat and cook 1–2 minutes more, stirring constantly, to thicken slightly. If it becomes too thick when cooling, stir in 1–2 teaspoons of warm cream to loosen.

Keep the hot fudge warm for serving by transferring to a small heatproof bowl over a simmering water bath or cover and rewarm gently on very low heat; it will thicken as it cools but remain pourable while warm.

Scoop two generous scoops of vanilla ice cream into chilled sundae glasses or bowls for each serving (total 4 scoops per serving as listed in ingredients). For a classic presentation, place 2 scoops, then a drizzle of hot fudge, then 2 more scoops.

Ladle warm hot fudge over each sundae, coating the ice cream and allowing some to pool at the bottom. Use about 3–4 tablespoons per sundae, more to taste.

Sprinkle the roasted chopped walnuts or peanuts evenly over the hot fudge for crunch (optional).

Top each sundae with a generous swirl of whipped cream and finish with a maraschino cherry on top.

Serve immediately while the hot fudge is warm and silky. If making ahead, store sauce in an airtight container in the refrigerator for up to 2 weeks and gently rewarm before serving.