Ingredients:

  • 1 cup (200 g) Granulated Sugar
  • 1/2 cup (60 g) Unsweetened Cocoa Powder (natural)
  • 1/4 tsp (1 g) Fine Sea Salt
  • 1/2 cup (120 ml) Heavy Cream (or Evaporated Milk)
  • 1/2 cup (120 ml) Water
  • 4 tbsp (55 g) Unsalted Butter, cold and diced
  • 1 tsp (5 ml) Vanilla Extract
  • 1 cup (140 g) Dry Roasted Peanuts, salted
  • 1 oz (28 g) Semi-Sweet Chocolate (60-70% cacao), chopped
  • 1/2 tsp (2.5 ml) Neutral Oil (e.g., canola or grapeseed)
  • 5 quarts Premium Vanilla Ice Cream

Instructions:

  1. Prep the Mise en Place: Measure all ingredients precisely. Dice the cold butter and chop the chocolate for the crunch topping. Line a small baking sheet with parchment paper.
  2. Make the Fudge Sauce Base: In a heavy-bottomed saucepan, whisk together the sugar, cocoa powder, and salt until uniformly combined. This prevents lumps.
  3. Cook the Sauce: Whisk in the heavy cream and water until smooth. Place the saucepan over medium-high heat. Bring the mixture to a rolling boil, stirring constantly.
  4. Simmer and Thicken: Once boiling, reduce the heat to medium-low and continue to simmer gently for exactly 5 minutes without covering. The sauce should thicken to a syrupy consistency.
  5. Finish the Sauce: Remove the pan from the heat. Stir in the diced cold butter until fully melted and emulsified, creating a glossy finish. Stir in the vanilla extract last. Allow the sauce to cool slightly (about 10 minutes) before assembly; it should be warm, not hot.
  6. Melt the Chocolate: Place the chopped semi-sweet chocolate and neutral oil in a small bowl. Microwave in 30-second bursts, stirring in between, until smooth.
  7. Combine the Crunch: In a mixing bowl, toss the dry roasted peanuts with the melted chocolate mixture until lightly coated. The oil ensures the chocolate doesn't seize and remains slightly pliable.
  8. Chill (Optional): Spread the coated peanuts onto the prepared baking sheet. If time permits, place them in the freezer for 5 minutes to set the chocolate slightly.
  9. Scoop the Ice Cream: Place 3-4 generous scoops of premium vanilla ice cream into each tall sundae glass or bowl.
  10. Layer the Fudge: Drizzle a generous amount of the warm (but not hot) fudge sauce directly over the ice cream. The temperature difference is key—it starts to slightly melt the ice cream base.
  11. Apply the Tin Roof: Sprinkle the chocolate-coated Peanut Crunch generously over the top of the sauce and ice cream.
  12. Serve Immediately: Add a final small drizzle of fudge sauce over the top for presentation, and serve straight away.