Homemade Ice Cream Toppings Recipe

Each topping uses a different technique, a scalded-cream fudge, a dry caramel, a tempered chocolate-and-oil shell, and a dry-skillet candied nut, so together they cover the full range of textures (glossy, gooey, crackly, crunchy) a good sundae bar needs, and all four hold in the fridge for weeks.

Prep

15 min

Cook

25 min

Total

40 min

Servings

8

Ingredients

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Instructions

1. 1For the hot fudge: in a small saucepan over medium heat, whisk together the heavy cream, cocoa powder, and corn syrup until smooth, then add half the chocolate chips and 2 tablespoons of the butter.
2. 2Cook, stirring constantly, for 3-4 minutes until the chocolate melts and the sauce thickens enough to coat the back of a spoon, then remove from heat and stir in 1/4 teaspoon of the salt.
3. 3For the caramel sauce: spread the granulated sugar in an even layer in a separate dry, light-colored skillet over medium heat. Let it melt undisturbed for 2-3 minutes until the edges turn amber, then gently swirl the pan (don't stir with a utensil) until fully melted and deep amber, about 3 more minutes.
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4. 4Remove from heat and carefully whisk in the remaining 2 tablespoons butter, then slowly stream in 1/4 cup of the cream (it will bubble hard). Whisk in the vanilla and 1/4 teaspoon salt until smooth.
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5. 5For the magic shell: melt the remaining chocolate chips and the coconut oil together in a microwave-safe bowl in 20-second bursts, stirring between each, until glossy and fully smooth. It will stay liquid at room temperature and set into a crisp shell within seconds of touching cold ice cream.
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6. 6For the candied pecans: toast the pecans in a dry skillet over medium heat for 2 minutes, then add the brown sugar, cinnamon, and remaining 1/4 teaspoon salt. Stir constantly as the sugar melts and coats the nuts, 3-4 minutes, until glossy and fragrant.
7. 7Spread the candied pecans on parchment paper in a single layer and let cool completely, about 10 minutes, then break apart any clusters.
8. 8To serve, scoop ice cream into bowls and top with warm hot fudge or caramel (or both), a drizzle of magic shell, and a scatter of candied pecans.

Tips & variations

• Stir a tablespoon of espresso powder into the hot fudge for a mocha version that reads as more intense chocolate rather than coffee-flavored.
• Sprinkle flaky salt over the caramel just before serving for a sharper salted-caramel contrast than mixing salt into the sauce alone provides.
• Swap pecans for walnuts, almonds, or peanuts in the candied nut topping using the same brown sugar ratio.
• If the caramel seizes into a sugary clump after adding the cream, return it to low heat and stir patiently, it will smooth back out as it warms.

Storage & reheating

Store hot fudge and caramel sauce in separate airtight jars in the refrigerator for up to 3 weeks; both firm up when cold, so warm gently in the microwave in 15-second bursts or in a saucepan over low heat before serving. Magic shell keeps at room temperature (not the fridge, or it hardens solid) for up to a month; re-melt briefly if it firms up. Candied pecans keep in an airtight container at room temperature for up to 2 weeks.

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