CHEFS' RECIPES
Hot fudge sundae with honeycomb

Hot fudge sundae with honeycomb

Serves 6

Cooking Time Prep time 30 mins, cook 20 mins (plus cooling)



250 ml   (1 cup) heavy cream (45%)
3 tsp   caster sugar
To serve:   good-quality vanilla bean ice-cream
To serve:   coarsely chopped salted peanuts
Honeycomb
160 gm   caster sugar
25 gm   (¼ cup) honey
62 gm   (¼ cup) glucose
7 gm   (2 tsp) bicarbonate of soda
Hot chocolate fudge
130 gm   good-quality dark chocolate, coarsely chopped
20 gm   unsalted butter
150 gm   (2/3 cup) caster sugar
140 gm   glucose
1 tbsp   cocoa powder


1 For honeycomb, combine sugar, honey, glucose and 30ml water in a saucepan. Cook over high heat, stirring to dissolve and brushing down sugar crystals from sides of pan, until light blonde and reaches 150C on a sugar thermometer (8-10 minutes), being careful it doesn’t become too dark. Remove from heat, add bicarbonate of soda (be careful as mixture will bubble up), whisking vigorously for about 5 seconds, then pour onto a baking paper-lined tray (you will need to work quickly as the honeycomb will continue cooking if left in the pan). When honeycomb has cooled and hardened (20-30 minutes), break into bite-sized chunks and store in an airtight container. Honeycomb will keep for a week.
2 For hot chocolate fudge, melt chocolate and butter in a heatproof bowl over a pan of simmering water. Combine remaining ingredients, 160ml water and 1 tsp sea salt in a saucepan, bring to the boil, then add chocolate mixture. Return to the boil and cook over high heat, shaking pan to dissolve any lumps, until well emulsified (3-5 minutes). Set aside in pan and keep warm.
3 Whisk cream and sugar until firm peaks form. Set aside in refrigerator. Reheat chocolate fudge over high heat until warmed through. Scoop ice-cream into 6 serving glasses, followed by a generous dollop of whipped cream. Scatter with pieces of honeycomb and peanuts, drizzle chocolate fudge over and serve immediately.


Drink Suggestion Rich, raisin and toffee Rutherglen such as Campbells Isabella Rare Tokay.

RECIPE Daniel Hong PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles DRINK SUGGESTION Franck Moreau

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