Malted Milk Ball Sundae
by Stephen Bruce with Sarah Key
from Serendipity Sundaes
(Universe Publishing, 2006)
Makes 1 sundae

Fudge-making became popular at several New England women's colleges in the late nineteenth century. Vassar students started making fudge in 1887. When the mixture wasn't cooked enough and didn't set, it had to be eaten with a spoon. By the twentieth century, people began to undercook fudge on purpose, in order to eat it over ice cream or use it to ice cakes. The sauce in this recipe is packed with chocolate flavor and is a cinch to make.

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Make the hot fudge sauce
1. Combine the butter, chocolate, cocoa powder, sugar, cream, and salt in a heavy-bottomed saucepan. Heat to boiling, stirring constantly until smooth, and remove from heat. (For a thicker sauce, boil longer.)

2. Add the vanilla extract and serve immediately.

Assemble the sundae
1. Place one scoop of ice cream in a medium bowl and let it soften until soft but not drippy, at least 5 minutes. Thoroughly mix in crushed malted milk balls.

2. Coat the bottom of a serving dish with 2 tablespoons hot fudge.

3. Place the malted milk ball ice cream in the dish and then top with the remaining scoop of ice cream.

4. Douse with the remaining hot fudge sauce and sprinkle with the malted milk powder.