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"I always think of my father when I think of ice cream," Lissa Doumani says. "When we were growing up, we had to have different ice creams for the kids and for Dad—we couldn't touch his stash." Carl has very specific rules about his sundaes: He loves the caramel and hot fudge sauces but refuses to add whipped cream or a cherry.Plus: More Dessert Recipes and Tips

Hiro Sone
Hiro Sone
March 2005


Credit: © Maura McEvoy

Recipe Summary test

30 mins


Hot Fudge Sauce
Caramel Sauce
For the Sundaes


  • Melt the chocolate in a small saucepan set in a larger pan of simmering water; stir until smooth. Meanwhile, in a medium saucepan, combine the water with the sugar and corn syrup and bring to a boil over high heat. Whisk in the cocoa powder, reduce the heat to moderate and cook, stirring, until slightly thickened, about 3 minutes. Remove the pan from the heat and whisk in the melted chocolate and espresso dissolved in water.

  • In a medium saucepan, combine the sugar and corn syrup and cook over moderately high heat, without stirring, until a deep-amber caramel forms, about 6 minutes. Using a wet pastry brush, wash down any crystals from the side of the pan. Remove the pan from the heat and carefully stir in the cream and butter; the sauce will bubble up. Cook the caramel sauce over moderate heat for 5 minutes, stirring occasionally.

  • Spoon the ice cream into sundae glasses or bowls. Top with the hot fudge and caramel sauces, sprinkle with nuts and serve.

Make Ahead

The hot fudge and caramel sauces can be refrigerated for up to 1 week. Rewarm them before serving.