Hot Fudge Sundae Recipe

Caramelize peanuts

Line a baking sheet with parchment and lightly oil or spray it; set aside. In a medium nonstick skillet over medium heat, combine kokuto sugar and water. Stir until sugar dissolves and the mixture comes to a simmer.

Add the raw peanuts to the simmering sugar. Continue cooking, stirring constantly or frequently with a wooden spoon or heatproof spatula, until the sugar syrup thickens, turns glossy and coats the peanuts evenly (about 5–7 minutes). Be attentive to prevent burning.

When the syrup becomes dry and crystallizes onto the peanuts, reduce heat to low and continue stirring until peanuts are well coated and slightly glossy. If using, add butter and the pinch of salt and stir briefly to incorporate and create a shiny finish (about 30 seconds).

Transfer the coated peanuts to the prepared baking sheet, spreading them into a single layer to cool. Once cool and set (10–15 minutes), break apart any clusters if desired. Set aside until assembly.

Prepare chocolate

Place the finely chopped Valrhona chocolate in a heatproof bowl.

In a small saucepan, combine heavy cream, granulated sugar, and corn syrup. Warm over medium heat until it just begins to simmer (small bubbles at the edges), stirring to dissolve the sugar—do not boil vigorously.

Pour the hot cream mixture over the chopped chocolate. Let sit undisturbed for 60 seconds to soften the chocolate, then gently whisk from the center outward until fully smooth and glossy.

Whisk in the butter and a pinch of sea salt until incorporated. If the sauce is too thick, whisk in up to 1 tablespoon (15 ml) additional warm cream or warm water to reach a spoonable hot-fudge consistency.

Keep the hot fudge warm until serving. You can transfer it to a small insulated container or keep the bowl over very low heat, stirring occasionally. It will thicken as it cools; rewarm gently if needed.

Prepare serving dishes

Chill four dessert bowls or sundae glasses briefly if desired to keep the ice cream from melting too quickly.

Divide the corn flakes evenly among the four bowls (about 1/4 cup per bowl) to form a crunchy base.

Place one scoop of vanilla bean ice cream in each bowl, then add a second and third scoop stacked attractively (total 3 scoops per serving). For 4 scoops listed in ingredients, use 4 scoops per serving if you prefer a larger portion—adjust quantity to taste. The default here is 4 scoops per serving as listed under ingredients.

Generously drizzle warm Valrhona hot fudge over the ice cream—about 2–3 tablespoons per sundae, or to taste. Ensure the sauce is warm enough to flow but not so hot it melts the ice cream immediately.

Scatter a heaping tablespoon of kokuto peanuts over each sundae for crunch and caramelized flavor (about 20 g per serving).

Top each sundae with 1–2 Amarena cherries (reserve a little cherry syrup to drizzle if you like). Finish with a light sprinkle of additional corn flakes or a few extra peanuts for texture contrast.

Serve immediately with spoons so the hot fudge and cold ice cream contrast is enjoyed.