Turtle Sundae Recipe

Inspired by Murray's

Time30m

Serves4

Sebastian Joe’s vanilla ice cream, house made hot fudge and caramel-bourbon sauce, toasted pecans

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Ingredients

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1
Prepare the Hot Fudge Sauce
In a saucepan over medium heat, combine chocolate, sugar, and cream. Stir until the chocolate is melted and the mixture is smooth. Remove from heat and set aside.
2
Prepare the Caramel-Bourbon Sauce
In another saucepan, combine sugar, water, and corn syrup. Cook over medium heat until golden brown. Remove from heat, carefully add bourbon and cream, and stir until smooth. Let cool slightly.
3
Toast the Pecans
In a dry skillet over medium heat, toast pecans for 5-7 minutes or until fragrant and lightly browned. Stir frequently to avoid burning.
4
Assemble the Sundae
In a serving bowl, scoop 1 cup of vanilla ice cream. Drizzle with hot fudge sauce and caramel-bourbon sauce. Top with toasted pecans.