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two of Florean Fortescue's Choco-Nut Sundae's on a wooden tray with a dark green cloth behind the dishes

Florean Fortescue's Choco-Nut Sundae

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  • Author: Whip & Wander
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: around 2 cups hot fudge for sundaes 1x
  • Category: Desserts
  • Method: Stovetop
  • Cuisine: British


My take on Florean Fortescue's Choco-Nut Sundae includes creamy scoops of three types of ice cream, a classicly British golden syrup-sweetened hot fudge, whipped cream (or squirty cream if you're British), a sprinkle of chopped nuts, and a fresh cherry to finish. Though you can certainly eat them on your summer holiday while you study for History of Magic, they're a delicious dessert any time of year!



For the hot fudge:

  • 8 oz (1 cup) heavy whipping cream
  • 57 g (4 tbsp) unsalted butter
  • 50 g (4 tbsp) packed brown sugar
  • 175 g (about 1/2 cup) Lyle's golden syrup (may sub for light corn syrup)
  • 1/4 tsp Kosher salt
  • 6 oz bittersweet chocolate
  • 28 g (4 tbsp) dark cocoa powder (I used Valrhona)
  • 1 tsp vanilla extract

For the rest of the sundae:

  • Ice cream of your choosing (I used Tillamook French Vanilla, Chocolate, and Oregon Hazelnut & Salted Caramel)
  • Chopped nuts (I used peanuts, but you can swap for hazelnuts, almonds, pecans, walnuts, or other nuts of your choosing)
  • Canned whipped cream (squirty cream)
  • Cherries, fresh or maraschino


Prepare the hot fudge in advance:

  1. In a medium saucepan over medium heat, combine the heavy whipping cream, butter, brown sugar, golden syrup, and salt, whisking to combine. Allow to come to a simmer for around 45 seconds, then turn the heat to medium-low.
  2. Add the bittersweet chocolate and allow to gently melt, whisking to combine.
  3. Remove from heat and add the cocoa powder, whisking to incorporate until smooth. Return pan to heat and simmer until glossy, whisking constantly. The hot fudge should be slightly thickened by now and coat the back of a spoon.
  4. Remove from heat and add the vanilla, whisking to combine.
  5. Serve warm. The remaining fudge can be stored in the refrigerator in an airtight container until ready to use again. Fudge can be reheated in a pan on the stove over medium-low heat or in the microwave in 15-second increments.

For the rest of the sundae:

  1. Scoop desired amount of ice cream into a sundae bowl. Drizzle with a measure of hot fudge, whipped cream, a sprinkle of nuts, and top with a cherry.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutritional information is for the Hot Fudge ONLY as the rest of the recipe will be adjusted per your preferences.


  • Serving Size: 2 tbsp
  • Calories: 161
  • Sugar: 15 g
  • Sodium: 33 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Carbohydrates: 16 g
  • Protein: 1 g
  • Cholesterol: 23 mg