Today’s spotlight is on the Hot Fudge Sundae.

The prevailing theory is that the first hot fudge sundae was created in Los Angeles, California in 1906. Clarence Clifton Brown, the owner of C.C. Brown’s Ice Cream Shop in Los Angeles, is thought to have created the hot and cold concoction. Brown was a candy maker who experimented with several hot fudge recipes before finding the right formula. He opened his ice cream parlor on Hollywood Boulevard in downtown Los Angeles. He had the idea to create a topping that would slowly melt the cold ice cream.

A hot fudge sundae is ice cream topped with hot fudge sprinkles, nuts, whipped cream and a cherry on top.

 

Here are some fun facts about sundaes:

• The world’s largest ice cream sundae weighed almost 55,000 pounds.
• Ice cream sundaes were originally called “Sundays.”
• The term “sundae” may have come from druggist Chester Platt’s attempt to trademark “Sunday” for his cherry syrup and ice cream concoction.
• The first historically documented sundae was created on Sunday, April 3, 1892
• The Reverend John Scott may have named the dish after the day that Platt served him a dish of vanilla ice cream topped with cherry syrup and a candied cherry.
• The sundae was invented in 1881.
• A pharmacist named Charles Sonntag may have created the treat, naming it “sonntag” after himself.

The history of fudge can be traced back to at least 1886. The exact origin and inventor of fudge are disputed, but some believe that the word “fudge” was first applied to a botched batch of caramels.

The first recorded mention of fudge came from 1888, when a student at Vassar College wrote a letter about the candy. The student, Emelyn Battersby Hartridge, claimed to have received a recipe from a friend’s cousin. That same year, Hartridge made a large batch of fudge to sell at a school fundraiser.

Culinary legend has it that fudge was invented in America. According to legend, a confectioner and chocolate maker in Baltimore, Maryland “fudged” a batch of French caramels on Valentine’s Day, 1886. The delicious result was the very first batch of “fudge” ever.

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.

The key to making amazing fudge is in manipulating the sugar crystals as they heat up and cool down. If the crystals are small, the fudge will feel creamy and smooth on your tongue. If the crystals are large, the fudge will develop a crumbly, dry, or even coarse texture.

 

The “hot fudge” in the name comes from the hot chocolate sauce that’s often used in a hot fudge sundae. Hot fudge is a thicker, more indulgent sauce than chocolate sauce, which uses sugar and water or corn syrup.

 

Here are some interesting facts about ice cream:

• Ice cream was invented in China.
• July is National Ice Cream Month
• It takes 12 pounds of milk to make one gallon of ice cream.
• The largest ice cream sundae in the world weighed 54,914 pounds.
• Hawaiian Punch originated as an ice cream topping.
• Chocolate syrup is the most popular ice cream topping.
• A cow can produce enough milk in her lifetime to produce 90 gallons of ice cream.
• It takes approximately 50 licks to finish a scoop of ice cream in a cone.
• The perfect temperature for scooping is between 6°F and 10°F.
• 90% of American households eat ice cream.
• The most popular flavor of ice cream is vanilla.
• Until 1800, ice cream was a rare and exotic dessert enjoyed mostly by the elite.
• The name “ice cream” came from the phrase “iced cream,” which was like “iced tea.”
• The ancient famed Greek conqueror Alexander the Great was fond of a dessert made with snow and laced with nectar and honey, making it the first-ever official flavor of ice cream.

 

Here is a Hot Fudge Sundae Recipe for you to Try:

Ingredients:

• 12 ounces good quality chopped semi-sweet chocolate.
• 1/3 cup unsweetened cocoa powder, measured, then sifted.
• 1/2 cup granulated sugar
• 3/4 cup light corn syrup
• 1/3 cup heavy whipping cream
• 1/8 teaspoon salt
• 1/3 cup water
• 1 teaspoon vanilla extract
• 3 Tablespoons butter, chopped.

 

Instructions:

1. In a microwave-safe bowl (or double boiler on the stove, stirring constantly) melt the chocolate on half power, in 30-second increments, stirring in between, until melted and smooth.

 

2. Remove from microwave and stir in the sifted cocoa powder until smooth. The mixture will be thick. Set it aside.
3. In a medium saucepan over medium heat, combine the sugar, corn syrup, cream, salt and water. Stir constantly and bring to a simmer.
4. Simmer for 4 minutes. Remove from heat and stir in vanilla and butter.
5. Add the melted chocolate mixture and stir until smooth.
6. Serve warm, over ice cream.

 

According to Tastewise, hot fudge sundaes are consumed by people an average of 1.38 times per year. The popularity of hot fudge sundaes has changed by -117.42% over the past year. The market adoption for hot fudge sundaes in restaurants is 2.65%, with an average price of $3.80.

Perhaps this is why there is a decline in popularity of the hot fudge sundae:

Here are some calorie counts for different hot fudge sundaes:

• McDonald’s Hot Fudge Sundae: 330 calories per 179 g serving.
• Large Dairy Queen Hot Fudge Sundae: 610 calories per serving
• One scoop hot fudge sundae: 280 calories
• Sonic Hot Fudge Sundae: 520 calories
• 2 scoop hot fudge sundae: 530 calories
• Large McDonald’s Hot Fudge Sundae: 545 calories

 

National Hot Fudge Sundae Day is celebrated annually 1 July. In 2023, National Hot Fudge Sundae Day will occur on a Tuesday.  Let us know in the comments your favorite hot fudge sundae story. We’d love to hear about it.