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Summer Hot Fudge Sundaes


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  • 1/2 cup whipping cream
  • 1/3 cup brown sugar - (firmly packed)
  • 4 ounces unsweetened chocolate chopped (such as Baker's)
  • 1/2 cup orange marmalade
  • 2 tablespoons rum
  • 1 basket strawberries - (1 pint) thickly sliced
  • 2 bananas sliced
  • 2 peaches peeled, sliced
  • 2 tablespoons sugar
  • 1 tablespoon rum
  • 2 pints vanilla Swiss almond or chocolate chip ice cream (such as Haagen-Dazs)
  • Toasted sliced almonds


Servings 6


Step 1

For Fudge Sauce: Stir first 4 ingredients in heavy small saucepan over low heat until melted and smooth. Add rum. Strain, pressing on solids to extract as much flavor as possible. (Can be prepared 5 days ahead. Cover and refrigerate. Rewarm over low heat before using, stirring constantly and thinning with more cream if necessary.)

For Sundaes: Combine first 5 ingredients in medium bowl. Stir gently. Let stand for 15 to 30 minutes. Scoop ice cream into sundae or balloon glasses. Top with warm sauce, then fruits and nuts and serve.

This recipe yields 6 to 8 servings.

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