NATIONAL HOT FUDGE SUNDAE DAY

Saturday, July 25, 2020

On National Hot Fudge Sundae Day, we feast on this delicious ice cream dessert that combines hot and cold with a cherry on top.

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Celebrated on July 25th, this tasty treat has been served since 1906

 

A variation to the classic sundae, the hot fudge sundae is a creation of vanilla ice cream, hot fudge sauce, whipped cream, nuts (optional) and a single, bright-red maraschino cherry on top.

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Five Food Finds about Fudge:

• Fudge is a type of Western confectionery which is usually very sweet, and extremely rich. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.

• The components of fudge are very similar to the traditional recipe for tablet, which is noted in The Household Book of Lady Grisell Baillie (1692-1733).

• The term “fudge” is often used in the United Kingdom for a softer variant of the tablet recipe.

• American-style fudge (containing chocolate) is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York.

• Word of this popular confectionery spread to other women’s colleges. For example, Wellesley and Smith have their own versions of a fudge recipe dating from the late 19th or early 20th century.

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HOW TO OBSERVE

Enjoy a Hot Fudge Sundae at your favorite Ice Cream shop.  Post on social media using #HotFudgeSundaeDay.

 

HISTORY

We were unable to find the creator of National Hot Fudge Sundae Day.

Hot Fudge Sundae Dessert Bars

    Prep           Cook             Ready In

1 h               8 m                      8 h

INGREDIENTS

1 pound chocolate sandwich cookies, crushed
1/2 cup margarine, melted
1 3/4 cups confectioners' sugar
1 (12 fluid ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup margarine
1 teaspoon vanilla extract
1/2 gallon vanilla ice cream
1 1/2 cups dry-roasted peanuts

DIRECTIONS

1. Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator.

2. In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool.

3. Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.

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