Dear Chocolate Covered Pretzel Sundae With Caramel Sauce that I had last week at a restaurant near my apartment:
You are, quite possibly, the best thing that has ever happened to me. There is no dessert that can compare to you. I count the seconds until we meet again.
That you were made with REAL vanilla ice cream (as all sundaes should be) is only the start of it. From there I have vague memories of whipped cream, hot fudge, caramel sauce, and, near the bottom, these wonderfully crunchy chocolate-covered pretzels, which added lovely salty-sweetness -- but I can't say for sure exactly because I was too busy having a moment of ecstasy.
I love you, Sundae. There's nothing more I can say -- save that I will now attempt to re-create you in my own home.
Chocolate Covered Pretzel Sundae With Caramel Sauce
For caramel sauce adapted from Ina Garten's recipe (or just use your favorite store-bought version):
- 1 1/2 cups sugar
- 1 1/4 cups heavy cream
- 1/2 teaspoon pure vanilla extract
Mix 1/3 cup water and the sugar in a medium saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns golden brown, 5 to 7 minutes (about 350 degrees on a candy thermometer), gently swirling the pan to stir the mixture. Remove from heat. Carefully add cream and vanilla. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Let cool for at least 4 hours.
- Mini chocolate-covered pretzels
- Caramel Sauce
- Hot Fudge
- Vanilla ice cream, softened slightly
- Whipped cream
- Cherries (optional)
Break up pretzels in the bottom of dish. Drizzle with a little bit of caramel sauce and hot fudge. Top with scoops of vanilla ice cream. Drizzle again with caramel and fudge -- A LOT this time! Top with whipped cream and cherries. Swoon!
Image via C_Harvey/Flickr