Fully loaded with creamy fudge, salty pretzels, crunchy toffee, and chewy, bittersweet candied lemon peel, this over-the-top sundae gets drenched in homemade caramel sauce for a grown-up take on a nostalgic childhood treat served at chef Dan Kluger's Loring Place in New York City. Mix up an extra-large batch for ready-made sundaes all summer long.

July 2021


Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

Recipe Summary

15 mins
30 mins


Ice Cream
Caramel Sauce


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 1/4 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.

Make Ahead

Caramel sauce can be refrigerated in an airtight container up to 2 weeks. Microwave in 15-second intervals to loosen before using.


Find candied lemon peel online at nuts.com.