To make the peanuts, mix the sugar and corn syrup with a few tablespoons of water in a medium sauce pot. ( The mix should have the consistency of wet backbone. ) Bring to a seethe over low heat, then add the butter. Cook until the syrup is caramel in semblance, about 15 minutes. Add the peanuts and mix promptly until evenly coated. Pour onto a Silicone mat-lined cookie sheet, spread out with a spatula, and let set. memory in an airtight container.
To make the popcorn, mix the sugar and corn whiskey syrup with a few tablespoons of water in a medium sauce pot. Bring to a boil over low heat, then add the butter. Cook until the syrup is caramel in color, about 15 minutes. Place the popcorn in a big bowl. Pour the syrup over the popcorn and blend promptly. Pour onto a silicone mat-lined cookie sheet, spread out with a spatula, and let set. storehouse in an airtight container.
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To make the hedge sauce, warm the sugar, water, cocoa powderize, and corn whiskey syrup over medium estrus until merely boiling. Add the chocolate and butter and whisk until legato. Stir in the vanilla distill and salt. Mix well. Remove from heat and cover to keep warm, or chill in the refrigerator until needed and gently reheat before serving.
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To serve, break up some of the candied peanuts into modest pieces. place 3 scoops of ice cream in each serving bowl. top each serving with some peanuts and popcorn. finish with warm fudge sauce .