Hot Fudge Easter Sundaes

Hot Fudge Easter Sundaes
  • 2Servings


  • 1/2 cup heavy cream
  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons light corn syrup
  • 2 tablespoons unsalted butter
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 pint vanilla ice cream
  • Assorted Easter candies, such as Peeps, malted milk eggs and Jordan almonds
  • Toasted coconut


In small saucepan, heat cream, chocolate, corn syrup and butter over medium-low, stirring, until butter and chocolate melt, 2 minutes. Stir in sugar; bring to boil over medium-high. Lower heat; simmer, without stirring, until thickened, 7 minutes. Remove from heat, mix in vanilla and cool slightly. In 2 sundae glasses, layer fudge sauce and ice cream, beginning and ending with fudge sauce. Top with candies; sprinkle with coconut.(Leftover fudge sauce will keep, refrigerated, for up to 1 month.)