Banana Splits with Hot Fudge Sauce

Hot Fudge Sauce:
1 cup whipping cream
3/4 cup sugar
8 ounces unsweetened chocolate ~ finely chopped
1/3 cup white corn syrup
1/4 cup unsalted butter
1-1/2 teaspoons vanilla extract
Pinch of salt

For the Banana Splits:
12 small scoops best-quality vanilla ice cream (3 to 4 pints)
4 ripe bananas, peeled and halved lengthwise
1/2 cup sliced toasted almonds
Whipped cream for serving
12 maraschino cherries (with stems on), drained
Amaretto for drizzling (optional)

To make the hot fudge sauce:

Combine whipping cream and sugar in a heavy saucepan. Place over medium heat, and cook, stirring constantly, until sugar dissolves. Stir in chocolate, corn syrup, and butter. Cook over medium-low heat, stirring occasionally, until chocolate melts and all ingredients are blended. Remove from heat; stir in vanilla and salt. Let cool to room temperature. Transfer sauce to jars with tight-fitting lids. Store in refrigerator. To serve, spoon sauce into a microwave-safe bowl, and microwave at high for 20-second intervals or until pourable.

To assemble the Banana Splits:

Arrange 3 scoops of ice cream in a line down the center of each of 4 chilled oblong dishes. Place 1 banana half, cut side in, on either side of the ice cream. Spoon a generous amount of the hot fudge sauce over the top and sprinkle with the almonds. Dollop with whipped cream. Top each serving with 3 maraschino cherries, drizzle with liqueur and serve immediately.

Serves 4


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