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Chef's Tip
When making hot fudge sauce, don't rush the process by using high heat. Gentle warming allows the chocolate to melt evenly without seizing or becoming grainy. For the perfect consistency, the sauce should coat the back of a spoon but still be pourable. If it thickens too much upon standing, simply reheat gently with a splash of cream.
Instructions
- Prepare the hot fudge sauce: Combine chopped chocolate, heavy cream, and corn syrup in a medium saucepan over low heat. Stir constantly until chocolate is completely melted and mixture is smooth.
- Remove from heat and stir in butter, vanilla extract, and salt until fully incorporated. Transfer to a serving pitcher and keep warm.
- Make the peanut butter sauce: In a small saucepan over low heat, combine peanut butter, powdered sugar, and milk. Stir until smooth and heated through. Transfer to a serving pitcher.
- Prepare the whipped cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until ready to use.
- Toast walnuts: In a dry skillet over medium heat, toast chopped walnuts until fragrant and lightly golden, about 3-5 minutes. Set aside to cool.
- Crush Oreo cookies: Place cookies in a zip-top bag and crush with a rolling pin until they're coarse crumbs. Alternatively, pulse in a food processor.
- For each sundae: In a large sundae glass or bowl, add 1 scoop of vanilla ice cream.
- Top with a layer of Oreo crumbs, a spoonful of toasted walnuts, a drizzle of hot fudge sauce, and a drizzle of peanut butter sauce.
- Repeat with another scoop of ice cream and layers of toppings.
- Crown each sundae with a generous dollop of whipped cream, a final drizzle of both sauces, a sprinkle of remaining Oreo crumbs and walnuts, and a maraschino cherry on top.
Plating
Serve each sundae in a tall, clear glass or large sundae dish to showcase the layers. Start with a scoop of vanilla ice cream at the bottom, followed by visibly distinct layers of Oreo crumbs, walnuts, and sauces. Repeat the layers, then top with a generous swirl of whipped cream that rises above the rim of the glass. Finish with a light drizzle of both hot fudge and peanut butter sauces cascading down the sides, a sprinkle of Oreo crumbs and walnuts, and a maraschino cherry with the stem standing tall at the very top.
Storage & Reheating
The hot fudge sauce can be refrigerated in an airtight container for up to 2 weeks. Reheat gently in a microwave or over a double boiler. The peanut butter sauce can be refrigerated for up to 1 week and reheated the same way. Whipped cream is best made fresh, but can be refrigerated for up to 24 hours. Assembled sundaes should be eaten immediately, as ice cream will melt and toppings will lose their distinct layers and textures.
About This Recipe
The Big Dig Sundae is inspired by the indulgent ice cream creation that was a menu highlight at Brigham's restaurants throughout Massachusetts. The restaurant version was named after Boston's famous infrastructure project and designed to be an impressive dessert experience. This homemade recreation elevates the sundae with scratch-made hot fudge and peanut butter sauces, while maintaining the impressive presentation and generous portions that made the original a customer favorite for special occasions.