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Ice Cream Sundae with Homemade Fudge

  • SERVES: 6-8
  • PREP: 5 minutes
  • TOTAL TIME: 15 minutes

A classic childhood dessert, upgraded.

Few things bring me back to childhood more than a classic hot fudge sundae. The combo of warm, gooey fudge with cold ice cream is heaven - and if it melts into a milkshake, even better. These days, I love to make them with the kids. Their favorite part is always the assembly: picking their favorite flavor and trying to pile on as many toppings as they can. For Luna’s birthday, we decided to make their sundaes a bit more special by adding some frosted circus animal crackers (remember those??). Then, I topped it off with this simple homemade hot fudge sauce. **Note: use as much fudge as you want! Just store the rest in the fridge and gently reheat when the next birthday (or weekday) comes around.

  • 3

    tablespoons unsalted butter

  • ¾

    cup heavy (whipping) cream

  • cup light corn syrup

  • cup light or dark brown sugar

  • cup cocoa powder

  • ¼

    teaspoon fine sea salt

  • 1

    cup bittersweet chocolate chips

  • 1

    teaspoon vanilla extract

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The Stir-Anything Wooden Utensil Set
The Stir-Anything Wooden Utensil Set

Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.

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