Caramel Sauce For Jimmy Fallons Late Night Snack Ice Cream Cake Recipes

Steps:

• Wrap the bottom of a 9-inch round springform pan with two layers of plastic wrap.
• Place 6 wafer cookies in an even layer in bottom of prepared pan. Using a serrated knife, cut two of the containers of ice cream crosswise, each into 4 equal pieces. Remove ice cream pieces from container; discard container. Place ice cream pieces on top of cookies in pan. Place a large piece of plastic wrap over ice cream and gently press to fit into pan; remove plastic and spread with an offset spatula to make even. Drizzle with caramel sauce and top with 6 more wafer cookies; transfer to freezer and freeze until firm, about 2 hours.
• Remove springform pan from freezer. Using a serrated knife, cut remaining two of the containers of ice cream crosswise, each into 4 equal pieces. Remove ice cream pieces from container; discard container. Place ice cream pieces on top of cookies in pan. Place a large piece of plastic wrap over ice cream and gently press to fit into pan; remove plastic and spread with an offset spatula to make even. Drizzle with fudge sauce, spreading gently to make even.
• Top cake with potato chips; cover with plastic wrap and transfer to freezer until firm, at least 4 hours and up to overnight. To serve, unmold cake, using a kitchen torch if necessary to release sides. To slice, use a serrated knife that has been dipped in hot water and wiped dry with a clean kitchen towel.

Steps:

• Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

Steps:

• In a medium saucepan, mix together sugar, corn syrup, and 1/4 cup water until sugar is moistened. Place over medium-high heat and bring to a boil, brushing down sides of pan with a pastry brush that has been dipped in water, until deep amber in color.
• Gently swirl saucepan to ensure sugar mixture is well combined. Remove from heat and carefully add heavy cream; mixture will bubble. Stir in creme fraiche and salt. Transfer sauce to a glass container and let cool at room temperature until thickened, 1 to 2 hours.

Steps:

• Bring the water, sugar, and butter to a simmer in a saucepan over medium heat. Do not stir the mixture until the sugar has completely dissolved in the water. Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 5 to 10 minutes.
• Carefully pour in a slow, steady stream of cream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. Allow to cool for at least half an hour before using.

Steps:

• Place heavy cream and corn syrup in a medium saucepan; bring to a boil over medium-high heat, stirring, about 2 minutes. Remove from heat and stir in chocolate; whisk until melted and well combined. Stir in vanilla and salt. Transfer fudge sauce to a glass container and let cool at room temperature until thickened, about 1 hour.