RASPBERRY HOT FUDGE SUNDAE
I created this recipe one hot summer night when I went to the kitchen to make four sundaes and didn't have quite enough hot fudge sauce. So I decided to use the raspberry sauce I'd made for that morning's waffles. After the first spoonful, I knew I'd created the perfect sundae!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- Gently fold raspberries into vanilla ice cream; place in covered freezer container and freeze until firm. , For raspberry sauce, place sugar and water in 2-qt. saucepan; boil over medium heat for 1 minute. Remove from heat; cool for 15 minutes. Gently stir in raspberries and refrigerate. , For fudge sauce, combine milk, butter and salt in top of double boiler over hot (not boiling) water. Heat until butter melts; add chocolate, stirring until chips melt and mixture is smooth. Remove from heat and stir in vanilla. , Just before serving, whip cream until soft peaks form; fold in almond extract. In large dessert bowl or sundae dish, top ice cream with 2-3 tablespoons of each sauce. Garnish with dollop of whipped topping.
Nutrition Facts :
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