Vanilla Sundaes With Crisped Rice-And-Peanut Crunch  Vanilla Sundaes With Crisped Rice-And-Peanut Crunch 9447 vanilla sundaes with crisped rice and peanut crunch

Vanilla Sundaes With Crisped Rice-And-Peanut Crunch

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recipe enlighten  Vanilla Sundaes With Crisped Rice-And-Peanut Crunch 7e62928c53bca4e36f8529fb7ebcc274 l

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Fully loaded with creamy fudge, salty pretzels, crunchy toffee, and chewy, bittersweet candied lemon peel, this over-the-top sundae gets sopping wet in handmade caramel sauce for a grown-up teach on a nostalgic childhood cope with served at chef Dan Kluger’s Loring Station in Original York Metropolis. Mix up an further-substantial batch for ready-made sundaes all summer season long.

Printed on June 18, 2021

Photo: Photo by Victor Protasio / Meals Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell


Ice Cream

  • 1 pint vanilla ice cream

  • 8 ounces fudge, cut into 1/2-recede cubes, plus more for serving

  • 4 substantial pretzel rods, beaten (about 1/2 cup), plus more for serving

  • ½ cup coarsely chopped chocolate-covered toffee candy bar (such as Heath), plus more for serving

  • 4 teaspoons chopped candied lemon peel, plus more for serving

Caramel Sauce

  • ½ cup granulated sugar

  • ¼ cup water

  • 6 tablespoons unsalted butter (3 ounces), cubed

  • ½ cup heavy cream

  • 1 teaspoon vanilla extract

  • ½ teaspoon kosher salt


Create the sundaes

  1. Scoop ice cream valid into a substantial bowl; dash ice cream except a chunk softened, about 2 minutes. Scurry in fudge, pretzels, toffee candy bar, and lemon peel except evenly blended. Conceal and freeze except firm, a minimum of three hours or up to 12 hours.

Create the caramel sauce

  1. Scurry together sugar and 1/4 cup water in a medium saucepan. Cook over medium, stirring constantly, simply except sugar dissolves, about 1 minute and 30 seconds. Continue to cook, with out stirring, except sugar combination turns amber in color, 7 to 10 minutes. Gently swirl pan as soon as, and fastidiously walk in butter cubes. Resolve from warmth; progressively walk in cream, vanilla, and salt. Let cold about quarter-hour.

  2. To reduction, scoop ice cream evenly into 4 bowls. Drizzle each with about 2 tablespoons caramel sauce; reserve closing sauce for one other teach. Garnish sundaes with further fudge, pretzels, toffee candy bar, and lemon peel.

Create Ahead

Caramel sauce is also refrigerated in an airtight container up to 2 weeks. Microwave in 15-2d intervals to loosen sooner than the usage of.


Assemble candied lemon peel on-line at

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