Comments on: Super Bowl Sundae

By: susan49

susan49 — Thu, 19 Jun 2008 00:11:00 +0000

These recipes are wonderful looking and sound simple to make. I have multiple food allergies so it will be wonderful to make my own since everything commercially made has either polysorbate or mono and dygleserides which are made from soy.

By: Doreen

Doreen — Sun, 15 Jun 2008 02:16:10 +0000

Hi,
I just made both sauces for Fathers Day. The Hot fudge was amazing yet the caramel sauce, while it tasted great was thin. Any suggestions for making a thicker caramel sauce. Thanks, Doreen

Doreen, the caramel sauce thickens as it cools. It needs to sit at least 3-4 hours after you make it for it to thicken. Then, once it’s cool, you can reheat briefly to serve, but it’ll still remain thick. It’s only RIGHT after it’s made that it’s thin. Hope this helps you out- PJH

By: Margy

Margy — Sat, 07 Jun 2008 02:10:25 +0000

This reminds me of when my nephew was about four years old and an ice cream purist: plain with nothing on it. He called hot fudge “mudge”, as in “don’t put any of that hot mudge on my ice cream, Aunt Sissy!”. I’m happy to say that at the age of 20 he no longer has any such prejudices, and, like most males his age, considers a quart of ice cream with a cup of fudge sauce to be a single serving! We make lazy-woman’s hot fudge in our family–chocolate, cream and vanilla melted together in the microwave, (otherwise known as ganache–so versatile!) especially during summer in Baltimore, when the temperature and humidity are both 95, and the very thought of turning on the stove is terrifying!

By: Anita

Anita — Fri, 06 Jun 2008 15:54:53 +0000

I was so excited to find these sauce recipes!!
As a young woman my mother worked in her father’s “Confectionary” store in Baltimore selling candy, ice cream, ice cream soda and so on. They made their own chocolate sauce. Growing up my mother aways made our chocolate sauce for ice cream and it was sooo good. She passed away 2 years ago and I never got her sauce recipe. This looks close to what I remember. Can’t wait to try it.
Also I have always loved butter pecan ice cream and a few weeks ago got some in a hurry at the store. When I was eating it I thought, “This is the best butter pecan ice cream I’ve ever had!! The next time I got it out to have more I realized I’d made a mistake and it was butter ALMOND! Now that is a new favorite! Great with caramel sauce.

By: Gillian

Gillian — Wed, 04 Jun 2008 19:10:15 +0000

Ahhhh, Dairy Twirl. We left the Upper Valley in 2006 after 8 years when we were working at Dartmouth College. Wonderful memories of vanilla cones with cherry dip!

And what do we miss most (apart from old friends) Almond Horns from King Arthur and the Lebanon Co-op!! I did teach myself to make the almond horns though.

Good for you, Gillian. Yes, those almond horns are certainly popular at our bakery. Now, as for Dairy Twirl, Gillian and MaryJane: make mine the chocolate-covered frozen banana. mmm-MMM! - PJH

P.S. Seldom go there, but love the name of the place on Route 5 in Fairlee: The Whippy-Dip. Fairly rolls off the tongue, doesn’t it?

By: MaryJane

MaryJane — Wed, 04 Jun 2008 17:35:19 +0000

Well, normally I am just answering questions here, but I had to comment. I adore the Dairy Twirl. My favorite is their soft serve black raspberry ice cream with chocolate jimmies.
As we get older, our tastes certainly do change. When I was young, I absolutely HATED hot fudge sauce. And now? Well, let’s just say it’s not just for breakfast anymore!

Happy Baking!

By: Pam Carrigan

Pam Carrigan — Wed, 04 Jun 2008 14:11:44 +0000

I’m with Jackie. Ask Suzanne for that Butter Pecan IC recipe! It’s my favorite!

By: richard

richard — Tue, 03 Jun 2008 17:25:54 +0000

> I never would have expected to find ice cream sauce recipes on the King
> Arthur Flour web site. lol
>
> Way to go. They look great. Of course you could always add a nice
> basic vanilla ice cream recipe
> to go with those and mention several variations to allow for chocolate,
> strawberry and other flavors
> and … finally … get to the nitty gritty and provide a recipe or two
> for the waffle and other cones to
> hold that ice cream and sauce. Then you get back into your element.
> This is so cool.
>
> Thanks.

By: Jackie

Jackie — Tue, 03 Jun 2008 13:52:33 +0000

OK, everybody, let’s hammer on Suzanne till she gives up that recipe for butter pecan ice cream. C’mon, Suzanne, give it UP please!

By: Trisha

Trisha — Tue, 03 Jun 2008 09:36:01 +0000

Can I use the coffee extract I bought from KA in the hot fudge sauce?

Hi Trisha,

You could use the coffee extract, just be sure to add it in small amounts. You can always add more, but can’t take away!

Happy Baking!

MaryJane @ The Baker’s Hotline