A decadent Salted Caramel Fudge Ice Cream Sundae, layered with creamy ice cream, gooey caramel fudge, and a sprinkle of sea salt, offering the perfect combination of sweet and salty in every bite.
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Salted Caramel Fudge Ice Cream Sundae
- Prep: 10 minutes
- Cook: 0 minutes
4
Serves 4
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
Method
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.
