HomeRecipeCarmel Popcorn Hot Fudge Sundae Carmel Popcorn Hot Fudge Sundae Carmel Popcorn Hot Fudge Sundae Prep: 45 mins Total: 3 hrs Yield: Makes 10 sundaes Ingredients Caramel Popcorn Nonstick cooking spray 1 tablespoon safflower or coconut oil 1/3 cup popcorn kernels 1 cup salted cocktail peanuts 2 sticks unsalted butter, cut into pieces 2 1/2 cups packed light-brown sugar 1 cup light corn syrup 1 teaspoon coarse salt 2 teaspoons pure vanilla extract 1 teaspoon baking soda Caramel-Chunk Ice Cream 2 quarts vanilla ice cream, softened Hot-Fudge Sauce 1/4 cup packed light-brown sugar 1/4 cup unsweetened cocoa powder 3/4 cup heavy cream 1/3 cup light corn syrup 3 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract Pinch of coarse salt Directions Instructions Checklist Step 1 Caramel popcorn: Coat 2 rimmed baking sheets with nonstick cooking spray. Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn and cover. Cook, shaking pot frequently, until corn has finished popping. Transfer to a large bowl; stir in peanuts. Step 2 Heat butter, brown sugar, corn syrup, and salt in a medium saucepan over medium-high heat, stirring, until sugar is dissolved and butter is melted, 5 minutes. Continue to cook until mixture reaches 290 degrees on a candy thermometer, then remove from heat and quickly stir in vanilla and baking soda, making sure soda is dissolved fully. Drizzle half of caramel over popcorn mixture; pour remainder onto one baking sheet and let cool. Quickly toss popcorn to coat, then transfer to other baking sheet; let cool completely. Break caramel popcorn into bits. Popcorn can be stored in a resealable plastic bag at room temperature up to 5 days. Step 3 Caramel-chunk ice cream: Finely chop sheet of cooled caramel. Working in 2 batches, soften ice cream with an electric mixer on medium speed. Beat half of chopped caramel into each batch until thoroughly combined. Freeze until firm, 2 hours. Step 4 Hot-fudge sauce: Heat brown sugar and cocoa in a heatproof bowl set over a pan of simmering water, whisking to combine. Add cream and corn syrup and whisk until smooth. Cook, whisking occasionally, until mixture thickens slightly, about 10 minutes. Stir in chocolate, butter, vanilla, and salt and cook, stirring occasionally, until chocolate and butter are melted and sauce is smooth, 2 to 3 minutes. Let cool slightly. Sauce can be stored in refrigerator up to 5 days; reheat over low heat before serving. Step 5 To serve, layer ice cream in glasses with warm hot fudge and caramel popcorn. Credits to MarthaStewart.com Written by Christina Griffin on July 30, 2020. Posted in Recipe Trackback from your site. Leave a Reply Click here to cancel reply. Name (required) Email (required) Website Comment Submit Comment About our blog Our agents write often to give you the latest insights on owning a home or property in the local area. Recent Posts Things to Consider before Buying a Home Together Fresh & Eclectic Design Trends for 2021 Tips for creating a Home Bar Shepherd’s Pie Recipe Classic Irish Coffee Recipe Archives April 2021 March 2021 February 2021 January 2021 November 2020 October 2020 September 2020 August 2020 July 2020 June 2020 May 2020 January 2020 October 2018 September 2018 August 2018 July 2018 June 2018 May 2018 February 2018 May 2016 November 2015 October 2015