CANDY-CANE SUNDAES

Candy-Cane Sundaes image

Provided by Martha Stewart

Time 6h25m

Number Of Ingredients 13

2/3 cup heavy cream
2 tablespoons unsalted butter
1/3 cup packed dark-brown sugar
1/4 cup granulated sugar
1/4 cup light corn syrup
1/2 cup unsweetened Dutch-process cocoa
1/4 teaspoon kosher salt
3 ounces bittersweet chocolate, chopped (1/2 cup)
1 teaspoon pure vanilla extract
2 pints vanilla ice cream
3/4 cup crushed peppermint candies, plus more for serving
1/2 teaspoon pure peppermint extract
Waffle-Cone Bowls

Steps:

Hot Fudge: Bring cream and butter to a boil in a medium saucepan over medium-low heat. Add sugars and corn syrup and heat, stirring, until sugars dissolve. Whisk in cocoa and salt. Add chocolate and stir until melted. Stir in vanilla. Use immediately, or keep warm in a double boiler or a heatproof bowl set over a pot of simmering water. Sauce can be refrigerated in an airtight container for up to 1 week. Warm before using.
Sundaes: Place ice cream, softened, in a large bowl. Fold in 1/2 cup candies and peppermint extract. Pour into a 9-by-5-inch loaf pan; smooth with a spatula. Top with remaining 1/4 cup candies. Cover with plastic wrap; refreeze until firm, at least 6 hours. Serve in waffle-cone bowls, topped with hot fudge and more candies.