Hot fudge sundae with honeycomb
Australian Gourmet Traveller recipe for hot fudge sundae with honeycomb by Daniel Hong from Sydney restaurant Lotus.
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Cooking tools:
- Candy thermometer
- Pastry brush
- Saucepan
- Mixing bowl
- Baking sheet
- Parchment paper
- Airtight container
- Whisk
- Wooden spoon
- Ice cream scoop
- Glass
- Measuring cup
- Spoon
- Stove
- Refrigerator
Ingredients
- 250 ml (1 cup) heavy cream (45%)
- 3 tsp caster sugar
- To serve: good-quality vanilla bean ice-cream
- To serve: coarsely chopped salted peanuts
- Honeycomb
- 160 gm caster sugar
- 25 gm (¼ cup) honey
- 62 gm (¼ cup) glucose
- 7 gm (2 tsp) bicarbonate of soda
- Hot chocolate fudge
- 130 gm good-quality dark chocolate, coarsely chopped
- 20 gm unsalted butter
- 150 gm (2/3 cup) caster sugar
- 140 gm glucose
- 1 tbsp cocoa powder
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