Salted Caramel Fudge Ice Cream Sundae

Salted Caramel Fudge Ice Cream Sundae

You will need:

175g Cartwright & Butler Salted Caramel Fudge, plus extra for serving

100ml double cream

Pinch of sea salt

To serve:

Ice cream of choice - we used vanilla and toffee

50g pecans, toasted and chopped

8 wafers

To make the ice cream:

1. Roughly chop the fudge and place in a heavy-bottomed saucepan with the cream.

2. Over a gentle heat, melt the fudge and cream together. Gently stir to create a thick, glossy fudge sauce. Set aside until ready to serve.

3. To serve, first place the ice cream in the bottom of the sundae glass.

4. Top with a generous helping of fudge sauce before sprinkling with a handful of chopped fudge and pecans.

5. Finish with ice cream wafers, a few scattered pecan pieces and serve immediately.

6. Keep any leftover sauce in the fridge in a sealed microwaveable container and gently warm to make the sauce runny again.

Note: If the sauce cools and hardens, simply warm again on the hob or microwave

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