Tag Archives: hot fudge sauce

Ultimate Hot Fudge Marshmallow Sundae

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Ultimate Hot Fudge Marshmallow SundaeThe Ultimate Hot Fudge Marshmallow Sundae is the result of last week’s blog on the Double Chocolate No Machine Ice Cream.  Several readers questioned what to do with the leftover condensed milk.  A 14 ounce can of condensed milk is measured by weight and contains 1 1/4 cups of milk.   Using 1/2 cup in the ice cream leaves 3/4 cup left over.  What to do with it?

So here is the post from my original blog, The Ardent Cook.  It has the ice cream from last week as well as hot fudge sauce and homemade marshmallow creme making it the Ultimate Hot Fudge Marshmallow Sundae.

Updating this blog is the use of the last 3/4 cup of condensed milk in the hot fudge sauce.  I am leaving both hot fudge sauces in the blog because truthfully, I prefer my original because I think it has a deeper flavor.  However, this recipe, from Eagle Brand Condensed Milk was scaled down to use the leftover condensed milk. Continue reading

S’Mores Revisited

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photoReinterpreting S’Mores is one of the fun things about being a pastry chef.  This version of S’mores is a perfect example as it keeps the classic components but changes them up a bit.

Homemade graham crackers are topped with homemade marshmallow crème then topped off with hot fudge. Like I said, all the components of a really good S’more.

When my boys were little I made graham crackers for them. They are quite simple. The dough is a bit sticky but rolling it between sheets of waxed paper solves that problem. Both honey and brown sugar sweeten the whole wheat flour. Equal parts of whole wheat and all purpose flour are used in this recipe. Using a pizza cutter facilitates the cutting and the traditional holes are made with the back end of a wooden skewer for best results. It makes the perfect size hole when baked. Continue reading