Tin Roof Sundae
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
- 1 can (14 ounces) sweetened condensed milk
- 2 ounces unsweetened chocolate, chopped
- 2 ounces semisweet chocolate, chopped
- Few grains of salt
- 1 tsp. vanilla
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!
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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