Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES
Whether it’s with homemade ice cream or store bought, with a variety of toppings you have a fun activity and decadent dessert.
Topping ideas
Fresh fruit
Marshmallows
Chocolate pretzels
Honey roasted peanuts
Brownie or cookie crumbs
Sprinkles
Whipped cream
Chocolate Sauce
200g chocolate, chopped
1 cup cream
Place the chocolate and cream in a small pot and gently heat, stirring often. When the chocolate is completely melted, stir well to combine and serve.
Store leftover sauce in an airtight jar in the fridge for about a week. Simply reheat or warm before serving.
Caramel Popcorn
5 cups popped popcorn
1 cup lightly salted and roasted nuts (I like cashews)
250g butter
1½ cups sugar
½ cup golden syrup
Combine butter, sugar and golden syrup in a medium saucepan. Stir over a gentle heat until butter has melted.
Turn up the heat and bring the mixture to the boil. Boil uncovered for about six minutes until a dark golden-brown colour and the hard crackle stage (or 150°C).
Pour the caramel over the popcorn and nuts. When cooled and set, break into pieces. Store in an airtight container.
Funky ice cream scoop, which is also handy for making the perfect size cupcakes and biscuits, available from www.sweetpeaparties.co.nz along with little ice cream cups, funky sprinkles and so much more.
