Hot Fudge Sundae Recipe

Prepare hot fudge

Place chopped dark chocolate in a heatproof bowl and set aside.

In a small saucepan over medium heat, combine heavy cream, granulated sugar, and light corn syrup. Stir frequently until mixture just begins to simmer and sugar dissolves (about 3–4 minutes). Do not boil vigorously.

Remove the cream mixture from heat and immediately pour over the chopped chocolate and cocoa powder. Let sit 30 seconds to soften the chocolate.

Whisk gently until smooth and glossy. Add butter, vanilla extract, and a pinch of salt; whisk until butter melts and incorporates. If too thick, return to very low heat and whisk until pourable. Keep warm (low heat) or store in a thermos until serving. Makes about 3/4 cup.

Combine toffee bits, chocolate sprinkles (or finely chopped chocolate), and crushed peanuts in a small bowl. Stir to blend. If you prefer a finer crunch, pulse briefly in a food processor or place in a sealed bag and crush gently with a rolling pin.

Place three scoops of cold vanilla ice cream into a chilled sundae glass or bowl (arrange two scoops on the bottom and one on top for a pleasing presentation).

Ladle 3–4 tablespoons (or to taste) of warm house hot fudge over the scoops, allowing it to cascade down the sides.

Sprinkle about 1 tablespoon of the chocolate-toffee crunch evenly over the hot fudge so some adheres to the warm sauce.

Top with about 1/2 cup of fresh whipped cream piped or spooned over the sundae.

Garnish with one maraschino (Bada Bing) cherry on top of the whipped cream. Optionally drizzle an extra teaspoon of hot fudge and sprinkle a few extra toffee pieces for finishing.