Making homemade ice cream is a holiday tradition for many families worldwide. Festive flavors range from Christmas Pudding in England to mince pie ice cream in the South. My mom has been known to substitute peppermint ice cream for vanilla to create a holiday version of the famous Buster Bar Dessert. My husband’s grandmother, Evelyn Latham, was known for making ice cream dessert.
Earlier this week my mom said she was making homemade vanilla ice cream for one of her Christmas celebrations. With two holidays falling on Sundays this month, my mind immediately went to “Sundae Sundays.” Doesn’t that sound like a fun way to welcome in the New Year with family or friends?
DIY sundae bars are simple, yet they can make the best memories for kids. I remember my mom created a sundae bar when I was a young 4-H member and club meetings rotated between homes. That was before Pinterest or even Google! It was something no one else in my club had offered, and it was a hit.
The secret to a successful sundae bar is offering a variety of toppings that are sweet and salty. Examples include:
Blueberries, strawberries, raspberries (or even brandied cherries)- Toasted coconut flakes
- Homemade Granola with cranberries, apples, cinnamon, pecans
- Banana slices, pineapple and mango (fresh or dried)
- Chopped nuts
- Sprinkles and mini marshmallows
- Andes Mints (you can purchase them already chopped)
- Mini M&M’s and Mini Reese’s peanut butter cups
- Chopped-up Oreo cookies
- Chocolate and butterscotch chips
You can purchase sauces from the store, but we prefer to make our own. The Pioneer Woman, Ree Drummond, offers a tasty recipe for Easy Caramel Sauce. My mom makes a sweet Strawberry Ice Cream Topping. Today I’m sharing a recipe for Easy Hot Fudge Sauce, which is a recipe that my neighbor lady often made when I was growing up and hosted our family for supper. It’s also the same recipe that was such a hit at my 4-H club meeting so many years ago.
What makes Christmas for your family? We’d love for you to share your traditions with us. Click below to read about family traditions of some of our Latham® dealers and customers:
Hazel Detra’s Hot Fudge
Ingredients
Ingredients:
- 1½ cups sugar
- 2 teaspoons flour
- 2 rounded tablespoons of unsweetened cocoa powder
- Dash of salt
- 2 tablespoons white Karo syrup
- 2 tablespoons real butter
- 1 cup heavy cream
- 2 teaspoons vanilla
Directions
Directions:
- Combine dry ingredients in medium bowl and set aside.
- Place syrup, butter and cream in saucepan or double-boiler over medium heat; whisk well.
- Increase heat to medium high; add dry ingredients.
- Whisk until mixture comes to full boil; boil 3 minutes.
- Remove from heat. Add vanilla and let cool.
COOK’S TIP: Fudge sauce keeps well in the refrigerator. The Pioneer Woman suggests scooping the amount you need into a microwave-safe bowl. Heat it for 20 seconds, stir and then heat for another 10 or until the sauce is warm.