Get ready. The weekend is almost upon us and it could be a wonderful treat for movie watching. Let’s face it – everyone loves popcorn. Who doesn’t love ice cream? Who doesn’t love ice cream smothered with gooey hot fudge?
Hot Fudge Sauce
- 1/4 cup pack brown sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 cup heavy whipping cream
- 1/3 cup light corn syrup
- 3 ounces bittersweet chocolate, chopped
- 2 tbsp. unsalted butter
- 1 tsp. vanilla
- pinch of sea salt
Heat the brown sugar and cocoa in a heatproof bowl over a pan of simmering water, whisking to combine. Add the cream and corn syrup, whisking until smooth.
Cook, whisking occasionally until the mixture begins to thicken (8-10 minutes) Stir in the chocolate, butter, vanilla and salt and cook until completely smooth and the butter has melted. Let cool slightly. Will hold in the refrigerator for up to 5 days. Simply reheat over a low heat before serving.
Caramel-Chunk Ice Cream
- 2 quarts vanilla ice cream, softened (Chapman’s is the best)
Finely chop the sheet of cooled caramel. Working in 2 batches, soften the ice cream with an electric mixer. Beat half of the caramel into each batch of the ice cream, combining thoroughly. Freeze until firm. (About 2-3 hours)
- 1 tbsp. coconut oil
- 1/3 cup popcorn kernels
- 1 cup salted peanuts (cocktail type)
- 2 sticks unsalted butter, cut in pieces
- 2 1/2 cups light brown sugar
- 1 cup light corn syrup
- 1 tsp. sea salt
- 2 tsp. vanilla
- 1 tsp. baking soda
Coat 2 rimmed baking sheets with Pam spray. Heat oil in a large pot over medium heat until hot but not smoking. Add the popcorn and cover. Shaking the pan, cook until the corn has finished popping. Be careful not to burn. Transfer to a large bowl and add the peanuts.
Heat the butter, sugar, syrup and salt in a saucepan over a medium heat, stirring until the sugar has dissolved and all the butter has melted.
Cook until the mixture reaches 290 degrees on a candy thermometer. Remove from the heat and quickly add the baking soda and vanilla; stirring until the soda has dissolved. (stir rapidly).
Drizzle half of the mixture over the popcorn and quickly toss around to coat. Lay the popcorn out on one of the baking sheets. Pour the remainder of the syrup onto one of the prepared baking sheet and cool completely. Break into little pieces.
To serve…if you haven’t already been ‘picking’…layer the ice cream in dessert bowls (glasses) with the warm fudge sauce and caramel corn.