Mint Hot Fudge Sundaes Recipes

Steps:

• In a large bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and extracts. Stir into dry ingredients just until moistened. Transfer to a 3-qt. slow cooker coated with cooking spray. Sprinkle with candies., Combine the water, coffee granules and remaining brown sugar and cocoa; pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of the cake comes out clean. Serve with ice cream, whipped cream and cherries.

Steps:

• Combine heavy cream and corn syrup in a small saucepan. Stir to combine, and bring just to a boil over medium-high heat. Remove from heat, and add chocolate and peppermint extract.
• Whisk until the chocolate is melted. If necessary, adjust consistency with additional corn syrup. Serve over ice cream. Garnish with chopped peppermint candy.

Steps:

• Add the ice cream and milk to a high-powered blender and blend on high until the mixture is creamy and pourable. Drizzle the Homemade Chocolate Sauce on the inside of 2 tall glasses, pour in the milkshake, and top with another drizzle of chocolate sauce. Top with a big dollop of whipped cream, a maraschino cherry and a few Sweet and Salty peanuts. Serve with a straw and a spoon.
• Add all the ingredients to a bowl set over a double boiler. Heat over medium heat, stirring every so often, until chocolate is melted. Switch to a whisk if necessary to combine all the ingredients. As the chocolate sauce cools, it will slightly harden. It can be rewarmed to a pourable consistency in the microwave, heating in 10 second increments until desired consistency is reached. Refrigerate in an airtight container for up to 5 days.
• Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
• Add the butter, agave and 1/2 teaspoon salt to a small saucepan. Melt over medium heat. Once the butter has melted add the peanuts and stir to coat. Transfer the nuts to the prepared baking sheet and bake for 15 minutes, until the sugar from the agave has caramelized and the nuts are golden brown. Cool completely. Store in an airtight container for up to 5 days.

Steps:

• In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
• Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
• For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
• Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

Steps:

• To make the bits: Line a pie plate with plastic wrap. Melt the chocolate in a double boiler or on low power in a microwave. Add the salt, stir to blend and then, using a spatula, spread the chocolate on the plastic, making a layer that's 1/8-inch thick (shape doesn't matter). Press a piece of plastic wrap against the surface and freeze for at least 45 minutes. When you're ready to make the sundaes, chop the chocolate into bite-size bits.
• To make the sauce: Put the chocolate, cream, corn syrup and sugar in a medium pan over medium-low heat. Cook, stirring constantly, until the chocolate melts and comes to a light simmer, about 5 minutes. Still stirring, let it burble for a minute or two, then scrape it into a heatproof container. Use immediately, or cover and refrigerate until needed.
• To make the sundaes: If necessary, warm the fudge sauce in a double boiler, or microwave on low. For each sundae, sprinkle some salted chocolate bits and almonds in the bottom of a bowl, snifter or sundae glass. Top with a scoop or two of coffee ice cream, some hot fudge sauce, almonds and bits. Finish with a scoop or two of vanilla ice cream, fudge sauce, whipped cream, almonds and chocolate bits. Serve immediately with a long spoon.

Steps:

• In a heavy saucepan over medium low heat melt the chocolate and the coffee; once melted remove pan from heat and stir in the butter, cream, and cinnamon.
• Scoop ice cream into serving dishes top with sauce and toppings of you choice

Steps:

• 1. In large bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In small bowl, combine evaporated milk, butter and vanilla. Stir into dry ingredients just until moistened. Transfer to slow cooker coated with cooking spray. Sprinkle with chocolate mint candy.
• 2. Combine water and remaining brown sugar and cocoa. Pour over batter. Do not stir. Cover and cook on high for 3-1/2 to 4-1/2 hours, depending on size of slow cooker (larger slow cookers will require less time), or until toothpick inserted in center comes out clean. Serve with ice cream, whipped cream and cherries.