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Tin Roof Sundae

Tips:
I’m not certain this is an “authentic” Tin Roof Sundae, but there seems quite a bit of debate on just what that might be. I start with good-quality vanilla ice cream, pour slightly warmed fudge sauce on top, and add either salted peanuts or toffee chunks, although if you’re feeling indulgent, there’s no reason you can’t have both (see Variations). I like to use what are commonly called “Spanish” or “cocktail” peanuts here, but in any case you want such peanuts without their red skins for this dessert. For toffee, chop your own chunks from bars or use the small, chocolate-covered balls called Heath Bites ™ . For those of you who think you don’t have time to make a fudge sauce, I’ve included a very simple recipe for one. This is quite a flexible sundae recipe, but as you might guess it must be served immediately after it’s assembled.

Yield: About 1-1/2 cups

Ingredients:

    Fudge Sauce:
  • 1 can (14 ounces) sweetened condensed milk
  • 2 ounces unsweetened chocolate, chopped
  • 2 ounces semisweet chocolate, chopped
  • Few grains of salt
  • 1 tsp. vanilla

Method:
In medium microwaveable bowl, combine all ingredients except vanilla. Microwave at 50% (medium) power for 1 minute. Stir thoroughly. Microwave at 50% (medium) power for further shorter intervals, stirring well after each, just until chocolate is melted and sauce is smooth. Stir in vanilla.

Use warm. To store, pour into nonaluminum container. Chill, covering tightly when cold. To reheat, take out only what you’ll need and place in microwaveable container. Microwave at 50% (medium) power for brief intervals, stirring well after each, just until sauce is warm.

    For Each Sundae:
  • A scoop or two of good-quality vanilla ice cream
  • Salted peanuts and/or toffee chunks OR toffee balls
  • Warmed fudge sauce
  • Lightly sweetened whipped cream

Place the ice cream into a bowl of appropriate size. Over the top of it, sprinkle a handful of peanuts or toffee chunks. Spoon on some warmed fudge sauce. Top with a puff of whipped cream and a few more peanuts or toffee chunks. Serve immediately!

Variations:
Circus Sundae: Use cooled, salted popcorn instead of peanuts or toffee chunks. This sundae must be eaten relatively quickly, as the popcorn becomes soggy rapidly.

Tin Roof Parfait:
Into the bottom of a tall 11 ounce parfait glass, place a spoonful of warmed fudge sauce. Top with a spoonful of salted peanuts. Place a scoop of ice cream on top, followed by a generous spoonful or so of warmed fudge sauce and a modest handful of toffee chunks. Top with another scoop of ice cream and another spoonful or two of fudge sauce; by now, the parfait should almost fill the glass. Top with a large puff of lightly sweetened whipped cream, and garnish the whipped cream with a few salted peanuts and toffee chunks. Serve immediately with a long-handled spoon.

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© Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

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