Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 4 scoops vanilla ice cream
- Whipped cream and maraschino cherries for topping
Special equipment needed:
- Double boiler or heatproof bowl and saucepan
- Whisk
- 8x8 inch baking dish
Step-by-step instructions:
1. In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the heavy cream, chocolate chips, and butter together, stirring occasionally until smooth.
2. In a separate bowl, whisk together the sugar, cocoa powder, flour, and salt.
3. Add the dry ingredients to the chocolate mixture and whisk until well combined.
4. Stir in the vanilla extract and chopped walnuts.
5. Pour the mixture into an 8x8 inch baking dish and bake in a preheated 350°F oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the fudge cool for 10 minutes before cutting into squares.
7. To assemble the sundae, place a scoop of vanilla ice cream in a bowl or sundae glass.
8. Top with a few pieces of the fudge and drizzle with additional chocolate sauce if desired.
9. Add a dollop of whipped cream and a maraschino cherry on top.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Bake at 350°F
Serving size:
Makes 4 servings
Nutritional information:
Calories: 750
Fat: 54g
Saturated Fat: 28g
Cholesterol: 115mg
Sodium: 220mg
Carbohydrates: 68g
Fiber: 6g
Sugar: 53g
Protein: 8g
Substitutions for ingredients:
- Milk chocolate chips can be used instead of semisweet.
- Pecans or almonds can be used instead of walnuts.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add a tablespoon of instant coffee granules to the fudge mixture for a mocha flavor.
- Top the sundae with caramel sauce and chopped peanuts for a turtle sundae variation.
- Use mint chocolate chips instead of semisweet for a mint chocolate fudge sundae.
Tips and tricks:
- Use a sharp knife to cut the fudge into squares for clean edges.
- Warm the ice cream scoop in hot water before scooping to make it easier to scoop.
- Store leftover fudge in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover fudge in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave leftover fudge for 10-15 seconds to warm it up before serving.
Presentation ideas:
Serve the sundae in a tall glass or bowl with a long spoon for easy scooping.
Garnishes:
Top the sundae with whipped cream and a maraschino cherry.
Pairings:
Serve the sundae with a hot cup of coffee or a glass of cold milk.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
- If the fudge is too thick, add a splash of milk to thin it out.
- If the fudge is too thin, bake it for a few more minutes until it sets up.
Food safety advice:
- Make sure to use pasteurized heavy cream to avoid any risk of foodborne illness.
- Store leftover fudge in an airtight container at room temperature for up to 3 days.
Food history:
Miguelitos are a Spanish pastry that originated in the province of Albacete. This fudge sundae takes inspiration from the flavors of Miguelitos, with the addition of ice cream and whipped cream.
Flavor profiles:
Rich, chocolatey, nutty, creamy.
Serving suggestions:
Serve the sundae as a dessert after a meal or as a special treat on a hot summer day.
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