Description
Do you love the combination of salty and sweet? Stop everything and whip up an indulgent Salted Caramel Chocolate Belgian Waffle Sundae! Soft and crispy double chocolate Belgian waffle dipped in homemade hot fudge sauce then sprinkled with chopped peanuts and nestled into a dish of rich vanilla bean ice cream topped with homemade salted caramel sauce. Sundae heaven!
Ingredients
Scale
- 1 cup semisweet chocolate chips
- 2 cups powdered sugar
- 2 cups heavy cream, divided
- 1/2 cup plus 2 tablespoons butter, divided
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon salt
- 4 Kellogg’s® Eggo Thick & Fluffy Double Chocolatey Waffles
- 1/3 cup peanuts, chopped
- Vanilla bean ice cream, enough for 4 sundaes
- Optional: whipped cream and maraschino cherries for topping
Instructions
- In a medium sauce pan, combine the semisweet chocolate chips, powdered sugar, 1 1/2 heavy cream, and 1/2 cup butter. Heat over medium heat, stirring occasionally until all ingredients are melted. Bring the hot fudge sauce to a boil, stirring constantly for 5 minutes. Remove from heat and set aside.
- In another medium sauce pan, combine the granulated sugar and water. Stir well the heat over medium heat for about 10-12 minutes until the syrup has turned a deep amber color. Remove the pan from the heat and very slowly whisk in 1/2 cup heavy cream. Add 2 tablespoons of butter and the salt then mix well. Set aside to cool.
- Scoop vanilla bean ice cream into four individual serving bowls.
- Toast the waffles according to package directions. Cut each waffle in half then dip into the hot fudge sauce, sprinkle with chopped peanuts, and place two pieces of waffle into each dish of ice cream.
- Top the ice cream with the salted caramel sauce.
- Optional: Top the sundaes with whipped cream and a maraschino cherry.
Notes
Store leftover hot fudge sauce and salted caramel sauce in an airtight container in the refrigerator for up to one week.
