Throw yourself a little Sundae Party!

The weather has been unbelievably glorious.  I know people haven’t been able to ski and are upset about it.  And this lack of rain might translate into a water shortage at some point, but while this weather is upon us, we are making the most of it.  Stacie has been ‘venturing to the recently opened Ice Cream Bar in Cole Valley with her cuties while Ria and I have been perfecting the art of throwing a “hot fudge sundae party”.

It’s an easy one to get going.  Have the little ones gather from the pantry/refrigerator anything they deem a suitable topping for their sundae and set up a sundae bar.  Ria is a incredibly lazy “doer of chores”, but when asked to help set up a “sundae bar” she moves with a great deal of enthusiasm (no surprise here).  Nuts, chocolate chips, whipped cream, cookies/biscuits, marshmallows (yuck), sprinkles (gross), fruits like bananas and strawberries etc. rapidly appear on our dining table.  She often hastily prepares a sign: “Ria’s Sundae Bar” and when set up, starts looking out the window in anticipation of our little neighbors arriving.

Our adorable neighbors love us (obviously) and every time they drive by, they talk about how much they want to come over and have a sundae.  (someone needs to tell them that we aren’t open for sundaes every day.)  I think the youngest one thinks we are an ice cream establishment, not a regular household and that Ria is the luckiest child in the world.  For all intents and purposes, she might be – at the very least she has a very “cool” mother :).  No one ever allowed me to throw a sundae party….

We used to make a more involved hot fudge sauce, but of late have been making the simple version below.  It keeps well in the refrigerator (up to a week) and I find myself sneaking mini hot fudge sundaes while working late into the night.  Another fantastic topping we make from time to time is Ina Garten’s Caramel Sauce.  My favorite part of making this is the “drama” that occurs when you pour the heavy cream into the hot, hot, hot caramel.  Fun!

For the easiest Fudge Sauce:

Combine 1 can (12 oz) of evaporated milk and 8 oz (or more) of good quality plain chocolate.  (we use semi-sweet chocolate chips)  Pour the evaporated milk in a small basin, and then add the chocolate (break into small pieces if using a bar).  Place the basin on a saucepan of barely simmering water and leave it to melt, stirring from time to time.  It takes about 10 minutes to become a lovely fudgy mass (that thickens as it sits).  The sauce can be made ahead of time and kept covered in the fridge and reheated as needed.

Perfect Sundae Topping – Hot Fudge Sauce

Growing up, I adored hot fudge sundaes.  Tall glass, ice cold vanilla ice cream starting to melt under a blanket of hot, hot, gooey chocolate fudge, extra nuts and no whipped cream, cherry optional.  Perfection and possibly my all-time favorite dessert.

Growing older, I barely eat tall sundaes of any sort anymore and the hot fudge sundaes of my childhood have become a thing of a past.  A happy but distant memory.  These days, I probably would not be able to deal with the guilt (or weight gain) of eating that much ice-cream in one sitting. 🙂  Nonetheless, Ria and I recently found a wonderful recipe for hot chocolate fudge sauce on a blog called Good Food Desserts and tried it out.  We had all the ingredients lying around and the fact that it could be whipped up with one bowl, a whisk and a microwave made it a rather appealing project.  Ria can never believe her luck when she cooks with me and we end up making a decadent chocolately concoction.  Obviously, she was the most willing of assistants and most enthusiastic of “bowl and utensil lickers”.

This recipe is a keeper (easy and good) and I am making this hot fudge sauce for a party we have been invited to later this week.  I am going to set up a sundae bar (yes, there will be disgusting colorful sprinkles) for the kids.  Who says you can’t buy love? 🙂

Bee’s Chocolate Fudge Sauceadapted from Good Food Desserts

Makes about 2-1/4 cups


1 can sweetened condensed milk
2 tablespoons of butter
1 cup of semi-sweet chocolate chips
2 tablespoons of heavy cream
1/2 teaspoon of vanilla


  1. Place the milk, chocolate chips and butter in a 1 quart microwave-safe bowl.
  2. Heat at high for 45 seconds.  Whisk.  Heat for another 45 seconds.  Whisk.
  3. Add the cream and vanilla and whisk until blended.  Return to the microwave for 45 more seconds.
  4. Cool and then store in the refrigerator.  Serve warmed over your favorite ice-cream

If you aren’t doing anything exciting this Thursday (September 1st) head down to 18 Reasons between 7 and 9 pm for their Second Annual Homemade Ice-cream Sundae Bar.  Bring your best homemade ice cream or topping to contribute to the tastiest make-your-own sundae bar in San Francisco. As always, no competition. Just folks making, sharing, and enjoying good dessert. Kids welcome (and they will enjoy it more than anyone else).  At this event last year, I found out what an “ice-cream eating machine” Stacie’s Little Luca is. 🙂