Number Of Ingredients 6 Steps:
Combine heavy cream and corn syrup in a small saucepan. Stir to combine, and bring just to a boil over medium-high heat. Remove from heat, and add chocolate and peppermint extract. Whisk until the chocolate is melted. If necessary, adjust consistency with additional corn syrup. Serve over ice cream. Garnish with chopped peppermint candy.
Time 22m Yield 4 servings Number Of Ingredients 7 Steps:
In a heavy saucepan over medium low heat melt the chocolate and the coffee; once melted remove pan from heat and stir in the butter, cream, and cinnamon. Scoop ice cream into serving dishes top with sauce and toppings of you choice
Yield 1 Number Of Ingredients 4 Steps:
In a sundae glass, layer, from the bottom up: Chocolate or fudge sauce, DREYER’S SLOW CHURNED® Peppermint Ice Cream, crushed candy canes or peppermint candies, brownies.
Time 15m Yield 2 cups, 16 servings, 2 tablespoons per serving. Number Of Ingredients 8 Steps:
In a large saucepan, combine sugar and cocoa; stir in milk. Add butter. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat stir in vanilla. Serve with ice cream. Top with nuts and cherries if desired.
Yield Makes 6 Number Of Ingredients 12 Steps:
Stir first 4 ingredients and 1 tablespoon sugar in heavy small saucepan over medium-high heat until chocolate is melted and smooth. Bring just to boil. Remove from heat. Add unsweetened chocolate and extract; stir until smooth. Set mint-fudge sauce aside. Toss remaining 1 tablespoon sugar and sliced mint in small bowl. Set mint sugar aside. Place small scoop of vanilla ice cream in each dish. Top with some broken cookies, then scoop of mint ice cream and more cookies. Drizzle 1 to 2 tablespoons warm sauce over each. Top with whipped cream. Garnish with mint sugar and mint sprigs.
Yield Makes 6 servings Number Of Ingredients 8 Steps:
Combine chocolate chips, butter, cream and sugar in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and salt. (Can be made 2 weeks ahead. Cover and chill. Rewarm before using.) Place 2 scoops ice cream into each of 6 sundae glasses. Spoon hot fudge sauce over ice cream. Sprinkle with crushed peppermint candies.
More about “peppermint hot fudge sundaes recipes”
Time 2h35m Yield 117 Number Of Ingredients 7 Steps:
Put chocolate chips and marshmallow creme in a large mixing bowl with margarine. Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface. Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined. Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours. Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.
