Ice Cream Sundae Recipe

HOT FUDGE SAUCE

• 400g (1/2 pound) bittersweet chocolate, coarsely chopped
• 1 cup water
• 1/4 cup plus 2 tablespoons sugar
• 1/4 cup light corn syrup
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon instant espresso mixed with 1 teaspoon water

CARAMEL SAUCE

• 1 cup sugar
• 1 tablespoon light corn syrup
• 1 cup heavy cream
• 2 tablespoons unsalted butter

FOR THE SUNDAES

• Vanilla ice cream
• 1/2 cup chopped nuts

Directions

HOT FUDGE SAUCE:

Melt the chocolate in a small saucepan set in a larger pan of simmering water; stir until smooth. Meanwhile, in a medium saucepan, combine the water with the sugar and corn syrup and bring to a boil over high heat. Whisk in the cocoa powder, reduce the heat to moderate and cook, stirring, until slightly thickened, about 3 minutes. Remove the pan from the heat and whisk in the melted chocolate and espresso dissolved in water.

CARAMEL SAUCE:

In a medium saucepan, combine the sugar and corn syrup and cook over moderately high heat, without stirring, until a deep-amber caramel forms, about 6 minutes. Using a wet pastry brush, wash down any crystals from the side of the pan. Remove the pan from the heat and carefully stir in the cream and butter; the sauce will bubble up. Cook the caramel sauce over moderate heat for 5 minutes, stirring occasionally.

MAKE THE SUNDAES:

Spoon the ice cream into sundae glasses or bowls. Top with the hot fudge and caramel sauces, sprinkle with nuts and serve.