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Friday, 06 July 2012 20:00

Delicious Discoveries: Sweet Independence Day recipe

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.

 

Toffee Sauce

 

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.