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Hot Fudge-Walnut Sauce Sundae

Source of Recipe


From "Diner Desserts" by Tish Boyle






List of Ingredients



• -- Warm Walnut Sauce --
  
• 1 cup granulated sugar
  
• 1/3 cup water
  
• 1 tsp fresh lemon juice
  
• 1/2 cup walnut pieces
  
• 1/2 cup heavy cream
  
• .
  
• -- Hot Fudge Sauce --
  
• 3 ounces semisweet chocolate, chopped
  
• 2 Tbsp unsalted butter
  
• 3/4 cup heavy cream
  
• 1/4 cup light corn syrup
  
• 1/2 cup granulated sugar
  
• 2 tsp vanilla extract
  
• .
  
• -- Whipped Cream --
  
• 1 cup heavy cream
  
• 2 Tbsp granulated sugar
  
• 1 tsp vanilla extract
  
• .
  
• -- Sundae --
  
• 4 scoops vanilla (or other flavor) ice cream
  
• 1 Tbsp finely chopped walnuts
  
• 2 maraschino cherries
  






Instructions



1. To prepare the warm walnut sauce: In a medium, heavy saucepan, combine the sugar, water and lemon juice and cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to medium-high, stop stirring, and cook the mixture until it turns golden brown. Immediately add the walnuts and cook, stirring constantly, for about 1 minute or until the nuts are lightly toasted. Remove the pan from the heat and carefully stir in the cream, 1/4 cup at a time. Return the pan to medium heat and cook, stirring constantly, just until the sauce is well blended. Keep warm.
   
   
2. To prepare the hot fudge sauce: In a medium saucepan, combine the chocolate, butter and cream. Place over medium heat, stirring, until the chocolate is completely melted. Add the corn syrup and sugar and cook, stirring constantly, until the sauce just begins to simmer. Reduce the heat and simmer gently, without stirring, for 15 minutes, or until thickened. Remove the pan from the heat and stir in the vanilla extract. Use the sauce immediately or reheat in a double boiler or microwave before serving.
   
   
3. To prepare the whipped cream: In an electric mixer, using the whisk attachment or beaters, beat the heavy cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the sugar and vanilla. Beat until the cream forms soft peaks. Scrape the cream into a pastry bag fitted with a large star tip and refrigerate until ready to assemble the sundaes.
   
   
4. To assemble the sundaes: Pour some of the warm walnut sauce into the bottom of a sundae glass dish. Top with a scoop of ice cream, a generous spoonful of hot fudge sauce, another scoop of ice cream, and a spoonful of each sauce. Top with a dramatic swirl of whipped cream, sprinkle with the finely chopped walnuts and top with a maraschino cherry. Repeat to make another sundae.
   
   Serve each sundae with a small pitcher or bowl of the hot fudge sauce on the side.
   
   Makes 2 servings.