Ingredients with Measurements:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup whipped cream
- 1/4 cup chocolate syrup
- 1/4 cup caramel sauce
Special equipment needed:
- Ice cream scoop
- Mixing bowl
- Whisk
- Saucepan
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well.
3. Press the mixture into the bottom of a baking dish.
4. Bake for 10 minutes or until golden brown. Let it cool.
5. In a saucepan, heat heavy cream over medium heat until it simmers.
6. Remove from heat and add chocolate chips. Stir until the chocolate is melted and smooth.
7. Pour the chocolate sauce over the graham cracker crust.
8. Sprinkle mini marshmallows on top of the chocolate sauce.
9. Broil in the oven for 1-2 minutes or until the marshmallows are golden brown.
10. Remove from the oven and let it cool.
11. Scoop vanilla ice cream on top of the marshmallows.
12. Drizzle chocolate syrup and caramel sauce over the ice cream.
13. Top with whipped cream.
14. Garnish with extra graham cracker crumbs and mini marshmallows.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 550
Fat: 32g
Saturated Fat: 19g
Cholesterol: 70mg
Sodium: 220mg
Carbohydrates: 63g
Fiber: 2g
Sugar: 45g
Protein: 4g
Substitutions for ingredients:
- Use milk chocolate chips instead of semi-sweet chocolate chips.
- Use regular-sized marshmallows instead of mini marshmallows.
- Use store-bought chocolate and caramel sauce instead of making your own.
Variations:
- Use different ice cream flavors such as chocolate or strawberry.
- Add chopped nuts or sprinkles on top of the whipped cream.
- Use different types of cookies for the crust such as Oreos or Nilla Wafers.
Tips and tricks:
- Make sure to watch the marshmallows closely when broiling to prevent burning.
- Let the sundae cool before adding the ice cream to prevent it from melting too quickly.
- Use a kitchen torch to toast the marshmallows instead of broiling them in the oven.
Storage instructions:
- Store any leftover sundae in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- Let the sundae thaw for a few minutes before reheating in the microwave for 10-15 seconds.
Presentation ideas:
- Serve the sundae in a clear glass to show off the layers.
- Top with a cherry or a piece of chocolate for an extra touch.
Garnishes:
- Graham cracker crumbs
- Mini marshmallows
- Chopped nuts
- Sprinkles
Pairings:
- Serve with a glass of milk or hot cocoa.
Suggested side dishes:
- None needed, this sundae is a dessert on its own!
Troubleshooting advice:
- If the marshmallows are not browning evenly, rotate the baking dish halfway through broiling.
Food safety advice:
- Make sure to use pasteurized eggs when making homemade whipped cream.
- Store any leftover sundae in the freezer to prevent bacteria growth.
Food history:
- S'mores were first created in the early 1900s and became popular as a camping treat.
Flavor profiles:
- Sweet, chocolatey, and marshmallowy.
Serving suggestions:
- Serve the sundae after a BBQ or a camping trip for a fun and nostalgic dessert.
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Taste: Sweet, Rich, Chocolatey, Gooey, Marshmallowy