Over-the-Top Ice Cream Sundaes: Indulgent Treats with Homemade Caramel
Indulge in over-the-top ice cream sundaes with homemade caramel, featuring fudge, pretzels, toffee, and candied lemon peel.
Equipment
- Medium saucepan
- Large Bowl
Ingredients
Ice Cream
- 1 pint vanilla ice cream
- 8 ounces fudge, cut into ½-inch cubes plus more for serving
- 4 large pretzel rods, crushed (about ½ cup), plus more for serving
- ½ cup coarsely chopped chocolate-covered toffee candy bar (such as Heath), plus more for serving
- 4 teaspoons chopped candied lemon peel plus more for serving
Caramel Sauce
- ½ cup granulated sugar
- ¼ cup water
- 6 tablespoons unsalted butter (3 ounces), cubed
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
Make the sundaes
- Scoop ice cream into a large bowl; stir ice cream until slightly softened, about 2 minutes. Stir in fudge, pretzels, toffee candy bar, and lemon peel until evenly combined. Cover and freeze until firm, at least 3 hours or up to 12 hours.
Make the caramel sauce
- Stir together sugar and ¼ cup water in a medium saucepan. Cook over medium, stirring constantly, just until sugar dissolves, about 1 minute and 30 seconds. Continue to cook, without stirring, until sugar mixture turns amber in color, 7 to 10 minutes. Gently swirl pan once, and carefully whisk in butter cubes. Remove from heat; gradually whisk in cream, vanilla, and salt. Let cool about 15 minutes.
- To serve, scoop ice cream evenly into 4 bowls. Drizzle each with about 2 tablespoons caramel sauce; reserve remaining sauce for another use. Garnish sundaes with additional fudge, pretzels, toffee candy bar, and lemon peel.
Notes
Mix up an extra-large batch for ready-made sundaes all summer long.
Nutrition
Serving: 1sundaeCalories: 560kcalCarbohydrates: 72gProtein: 5gFat: 28gSaturated Fat: 17gCholesterol: 80mgSodium: 460mgPotassium: 200mgFiber: 1gSugar: 55gVitamin A: 100IUCalcium: 90mgIron: 1mg
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