Today I’m taking you in the Kitchen for a sweet Independence Day recipe! It is hot, hot, hot outside, so why not cool off with a delicious sweet for this fourth of July! Try my recipe for a San Francisco Style Ice Cream Sundae with Homemade Hot Fudge and Toffee Sauce! These sundaes are very easy to make and are a hit with children and adults alike. Make a batch of Hot Fudge and Toffee Sauce and serve buffet style with different flavors of ice cream and various toppings. Your guests will have a blast!
San Francisco Style Ice Cream Sundae with Homemade Hot Fudge and Toffee Sauce
Homemade Hot Fudge Sauce
4 ounces 60% Cacao Bittersweet Chocolate Baking Bar
4 tablespoons butter, cut into chunks
1 ½ cups sugar
½ cup water
1 teaspoon pure vanilla extract
In a heavy saucepan, combine the chocolate (broken into 1/4-inch pieces), butter, sugar, and water. Stir the mixture continuously over medium heat until the chocolate and butter have melted and the sugar has dissolved. When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes. Remove the thickened sauce from the heat, and stir in the vanilla extract. Serve the sauce hot over ice cream.
¾ cup brown sugar, firmly packed
2 tablespoon butter
¼ tsp baking soda
1 teaspoon vanilla
2-4 tablespoon half and half
Add brown sugar, butter, and baking soda in a small saucepan. Cook over medium-high heat until sugar is dissolved and mixture starts to boil. When it becomes a deep golden brown, remove heat and add vanilla, and half and half (use just enough until desired thickness). Stir well and let mixture cool then serve hot over ice cream.