Melt butter in a medium saucepan. Add whipping cream and bring to a rapid boil (be careful not to burn). Add both brown and granulated sugars and cook over low to medium heat, until sugar has dissolved. Add the salt and the cocoa to mixture, simmer for 10 minutes more, stirring constantly. This is enough fudge for 6 generous portions ¿ any unused fudge has a life of about 7 days refrigerated.
To make crispy shell (see Cook's Note): Using a large soup ladle and a metal strainer with a handle (similar size to ladle), wrap flour tortilla around the bottom of the ladle (into a bowl shape) and hold to the ladle with the strainer. Fry the tortilla in hot oil (in a saucepan or deep fryer) until crispy. Dust with powdered sugar and cinnamon.
To assemble:
Scoop 3 scoops of ice cream into a shell. Top with your desired amount of hot fudge. Add whipped cream, nuts and cherry and serve. Repeat for multiple shells (there is enough hot fudge for 6 generous portions).
Cook’s Note
You can also use a regular ice cream cone/shell or a regular bowl if you do not have the means to fry the homemade shell.
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.