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Ingredients
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Hot Fudge Sauce
Malt Powder Mix
Sundae Assembly
Method
Hot Fudge Sauce
Prepare ingredients
Measure and have all ingredients ready. Use a medium saucepan and a rubber spatula.
Over medium heat, melt the butter in the saucepan. Once melted, whisk in the granulated sugar and cocoa powder until combined and no dry lumps remain.
Carefully whisk in the heavy cream and corn syrup. The mixture will thin initially; continue to cook and whisk frequently until it comes to a gentle simmer.
Let the sauce simmer for 2–3 minutes, whisking continuously so it thickens slightly and becomes glossy. Do not boil vigorously.
Remove the pan from heat and stir in the vanilla extract and salt. Taste and adjust salt if desired. Transfer the hot fudge to a heatproof container and keep warm over a bain-marie or in a low oven (about 90°C / 200°F) if not using immediately.
Malt Powder Mix
In a small bowl, sift together the malt powder, powdered sugar, and dry milk powder (if using) to remove lumps and create a light, dustable mix.
Taste to confirm sweetness and malt intensity. Adjust by adding up to 1 tablespoon more powdered sugar if you want a sweeter dusting, or up to 1 tablespoon more malt powder for stronger malt flavor.
Sundae Assembly
Scoop: Place three generous scoops of cold vanilla ice cream into each serving glass or bowl (about 4 scoops for a large sundae). For the recipe yields below, plan on 4 servings.
First drizzle: Spoon 2 to 3 tablespoons of the warm hot fudge over the ice cream, letting it run down the sides.
Malt dust: Using a small fine-mesh sieve or a dry small spoon, dust about 2 tablespoons of the malt powder mix evenly over each sundae so that it lightly coats the top of the hot fudge and ice cream.
Crunch: Sprinkle about 2 tablespoons of the chopped roasted peanuts over each sundae for texture.
Repeat layers if desired: For a taller sundae, add one more scoop of ice cream and repeat a light drizzle of hot fudge, a light dusting of malt mix, and another pinch of peanuts.
Finish: Top each sundae with about 3 tablespoons of whipped cream, place a maraschino cherry on top, and optionally sprinkle a tiny pinch (a few grains) of sea salt over the whipped cream to accentuate the chocolate and malt flavors.
Serve immediately while the hot fudge is warm and the malt dust is dry and visible.