Sundae Sauces

Sundaes are easy to make, it's the sauces that are tough. We at the Spector
Nightclubs make it easy. Here is how to make a Sundae!

Sundae Basic Recipe

2 scoops of Vanilla Ice Cream
Sauce, see recipes below.
Whipped Cream
Garnish-usually a red maraschino cherry but see below.

Use any bowl that will hold the volume, traditionally a tulip bowl. Add ice cream,
top with sauce, add whipped cream and top with a garnish, the cherry going on
the very top. Other garnishes include any type of nut, crushed (except the tin
roof which is chocolate and marshmallow with red skinned Spanish whole
peanuts on top). Some use only one scoop, others more. Some use other ice
cream flavors. Karen Wonder's favorite sundae is coffee ice cream with hot
fudge on top. Some mix flavors, a black and white sundae is chocolate sauce
topped with marshmallow sauce.

A complicated sundae is the Tempura, deep fat fried ice cream.

First freeze scoops of ice cream in a chest with dry ice. (caution, never touch
dry ice with any bare part of you).

While it freezes, prepare your favorite plain pancake batter.

Heat up clean oil in deep fat frying container.

Take out frozen ice cream ball and dip first in pancake batter coating it quickly
and evenly, then into the fryer to cook the batter and finally into a sundae cup

Top with maple syrup. If adventurous, make a sauce of green tea or some
other Japanese flavor.

Less complicated is the Banana Split.

Use a long, narrow bowl that will hold horizontally a Banana, Cut Lengthwise
in half.

Top across banana with 1 scoop each, vanilla, chocolate and strawberry ice
cream.

Top with corresponding sauces, marshmallow, chocolate and strawberry.

Add layer of whipped cream straight across

Put a maraschino cherry on the whipped cream above each scoop.

Hot Fudge Sauce

1/2 cup Unsweetened Cocoa
1/2 cup Sugar
1/3 cup Light Corn Syrup
1/2 cup Evaporated Milk (NOT Sweetened Condensed Milk)
1 Tbl Sour Cream
4 Tbl Sweet (Unsalted) Butter
1 tsp Vanilla Extract

Combine the cocoa, corn syrup, milk, and sour cream in a heavy
saucepan. Heat over medium heat, stirring constantly, until the
mixture begins to boil. Remove from the heat immediately and
stir in the butter and vanilla extract. Serve warm.

Marshmallow Sauce

8 oz Marshmallows
2 Tbl Water
3/4 cup Sugar
1/4 cup Milk
1 Tbl Light Corn Syrup
1 tsp Vanilla Extract

Melt the marshmallows and water in the top of a double boiler, over
hot but not boiling water. Leave in the top and set aside.

In a heavy saucepan, combine the sugar, milk, and corn syrup.
Bring to a boil, reduce the heat, and simmer for 5 minutes. Pour
this liquid over the marshmallows.

Return the marshmallow mixture to low heat and with a hand held
mixer, whisk, or egg beater, beat until smooth. Sauce will thicken
as it cooks.

Remove from the heat and add the vanilla extract. Serve at room
temperature.

Golden Marshmallow Sauce

1/4 cup Boiling Water
1 cup Dark Brown Sugar
1 cup Miniature Marshmallows, OR Quartered Large
Marshmallows
1/2 tsp Vanilla Extract

Add the boiling water to the sugar in a heavy saucepan and cook
until a little less than very soft ball stage is reached. (220
degrees F.) Pour in the marshmallows and beat with a hand held
mixer, over low heat, until smooth. Remove from the heat and stir
in the vanilla extract.

Serve warm or at room temperature.

Butterscotch Sauce

1 cup Dark Brown Sugar, Packed
2/3 cup Light Corn Syrup
4 Tbl Butter
1/2 cup Heavy (Whipping) Cream
1/4 cup Milk
1 tsp Cornstarch

Boil the sugar, corn syrup, and butter in a heavy saucepan. Bring
to 230 degrees F. Mix the cream, milk and cornstarch until well
blended. Add to the syrup and blend well, over lowered heat, until
smooth. Sauce will thicken as it cools.

Caramel Sauce

30 ea Caramel Squares
1/4 cup Water

Melt the caramels and water together in the top of a double boiler,
stirring occasionally. Serve warm.

Hurricane Sauce

3 Tbls Butter
2 cups Pure Maple Syrup
3 cups Cored, Unpeeled, Tart Apples, Thinly Sliced

Simmer the butter and syrup in a heavy sauce pan. Cook, very
gently so that the slices do not break up, for 1 1/2 to 2 hours or
until the apples are transparent and the liquid is syrupy. Serve
warm over Vanilla ice cream.

Banana Rum Sundae (Serves 6)

1/2 cup butter
1 cup brown sugar
1/2 cup rum
4 large bananas sliced
6 large scoops of vanilla ice cream
1 cup whipped cream
1/2 cup chopped honey roasted Macadamia nuts.

Melt butter and slowly add brown sugar, cooking, stirring constantly unt sugar is dissolved, about 3-4 minutes.

Remove from heat and stir in rum slowly.

Return to heat and stir on low heat about 2 minutes.

Add banans and cook 1 miute

Let stand 10-15 minutes while preparing six dishes of Ice Cream.

Top Ice Cream with sauce, add whipped cream and sprinkle with nuts.

Pineapple Rum Sauce from the Pixi Dinner

Yield: 6 cups

3 tb Firmly packed brown sugar
3 tb Rum *
7 c Chopped fresh pineapple

In a large bowl, combine brown sugar and rum. Mix until combined. Add pineapple; toss gently, and store in refrigerator.

* To substitute for rum, use 1 part rum flavor or extract to 2 parts water.

Add 2 scoops of Vanilla Ice Cream in tulip Sundae bowl. Spoon over 4 oz. Pineapple Rum Sauce and sprinkle with crushed Macadamia nuts.

Pineapple Sauce

1 1/2 cups Crushed Pineapple With Juice
1/2 cup Light Corn Syrup

Combine the ingredients in a deep saucepan, over low heat, blending
well. Remove from the heat and chill.

Raspberry Topping

10 oz Red Raspberries, Fresh Or Frozen
1 1/2 tsp Cornstarch, Dissolved In 1/4 Cup Water
1/2 cup Currant Jelly Or Raspberry Jam
1 Tbl Grenadine (If Using Fresh Berries)

Mix all of the ingredients in a deep saucepan, over low heat, and
cook, stirring, until the sauce begins to thicken. Cool.

Milkshakes and Malts
Great Ice Cream Recipes

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Last Updated 5/18/01

Sundae Sauces

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