Food & Cooking Recipes Dessert & Treats Recipes Candy-Cane Sundaes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Pernille Loof Prep Time: 25 mins Total Time: 6 hrs 25 mins Servings: 8 Doctor your favorite vanilla ice cream with the festive addition of peppermint extract and crushed candy canes -- it's the perfect way to use up extras! And here's the indulgent bonus: The sugar in the candy canes keeps the ice cream soft enough to scoop straight from the freezer. Ingredients Hot Fudge ⅔ cup heavy cream 2 tablespoons unsalted butter ⅓ cup packed dark-brown sugar ¼ cup granulated sugar ¼ cup light corn syrup ½ cup unsweetened Dutch-process cocoa ¼ teaspoon kosher salt 3 ounces bittersweet chocolate, chopped (½ cup) 1 teaspoon pure vanilla extract Sundaes 2 pints vanilla ice cream ¾ cup crushed peppermint candies, plus more for serving ½ teaspoon pure peppermint extract Waffle-Cone Bowls Directions Hot Fudge: Bring cream and butter to a boil in a medium saucepan over medium-low heat. Add sugars and corn syrup and heat, stirring, until sugars dissolve. Whisk in cocoa and salt. Add chocolate and stir until melted. Stir in vanilla. Use immediately, or keep warm in a double boiler or a heatproof bowl set over a pot of simmering water. Sauce can be refrigerated in an airtight container for up to 1 week. Warm before using. Sundaes: Place ice cream, softened, in a large bowl. Fold in 1/2 cup candies and peppermint extract. Pour into a 9-by-5-inch loaf pan; smooth with a spatula. Top with remaining 1/4 cup candies. Cover with plastic wrap; refreeze until firm, at least 6 hours. Serve in waffle-cone bowls, topped with hot fudge and more candies. Rate it Print