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S'mores Sundae

Vanilla ice cream is topped with all the making of classic s'mores - graham cracker pieces, hot fudge, and torched homemade marshmallow fluff. 
Servings: 4 sundaes

Ingredients

For the sundaes:

  • 1 quart vanilla ice cream
  • hot fudge sauce see recipe below
  • homemade marshmallow fluff see recipe below
  • 12 graham crackers

For the marshmallow fluff:

  • 1/3 cup water
  • 3/4 cup granulated sugar
  • 3/4 cup corn syrup
  • 3 large egg whites
  • 1/2 teaspoon cream of tartar

For the hot fudge sauce:

  • 1/2 cup heavy cream
  • 3 tablespoons butter salted, sliced
  • 1 tablespoon light corn syrup
  • 1/3 cup granulated sugar
  • 4 ounces semi-sweet chocolate chopped
  • 1/2 teaspoon pure vanilla extract

Instructions

For the hot fudge sauce:

  • Add cream, butter, corn syrup, and sugar into a medium saucepan. Whisk together and place over medium-high heat to boil. Once boiling, cook for 3 more minutes, whisking occasionally to keep it from boiling over.
  • Remove from heat and add chocolate and vanilla extract. Whisk until smooth. Let it cool for 10 minutes to let it thicken. Store leftovers in the fridge for up to 2 weeks.

For the marshmallow fluff:

  • Add water, sugar, and corn syrup to medium sauce pan and turn heat to medium-low. Stir until the sugar has dissolved. 
  • Once sugar has dissolved, raise heat to medium and add candy thermometer. Do not stir any longer or else sugar crystals will form. Let candy boil until it thermometer reads 240 degrees. Remove from heat. 
  • Add egg whites and cream of tartar to a clean bowl fitted for a stand mixer. Attach whisk attachment. Beat egg whites on medium until soft peaks form, about 3-4 minutes. 
  • Turn mixer speed to low. Very carefully, pour heated sugar mixture in a thin, slow stream as the mixer beats it into the egg whites. Once all the sugar mixture is combined with the egg whites, turn up speed to medium high to fluff up the mixture again for about 6-8 minutes. The mixture is done with it's thick, fluffy, and glossy. 
  • Store leftovers at room temperature for up to 2 weeks. The fluff will start to deflate over time. You can whip it back up if you desire. 

For the sundaes:

  • To make the s'mores sundaes, scoop ice cream into 4 large bowls. Crumble 2 graham crackers over each sundae. Swirl hot fudge over the tops of each sundae, about 2 tablespoons. Dollop fresh marshmallow fluff over each sundae. 
  • Using a kitchen blow torch, torch the marshmallow fluff until it begins to brown but not catch fire. Serve immediately.