Hot Fudge Golden Grahams Parfait Recipe
This Hot Fudge Golden Grahams Parfait is a delightful layered dessert featuring crunchy homemade honey caramel clusters with Golden Grahams and toasted almonds, creamy vanilla ice cream, and a rich, spicy hot fudge sauce made with cocoa, cinnamon, and a hint of cayenne. Finished with whipped cream and cherries, this parfait offers an indulgent blend of textures and flavors perfect for any sweet craving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Ice Cream Parfait
- Cooking spray, for greasing
- 1 cup sugar
- 3 Tbsp. pure honey
- 3/4 tsp. Kosher salt
- 1/4 tsp. baking soda
- 2 1/2 cups Golden Grahams Cereal
- 1/2 cup toasted sliced almonds
- 2 pints vanilla ice cream
- Whipped cream, for garnish
- Cherries, for garnish
Spicy Hot Fudge Sauce
- 1/2 cup cocoa powder
- 1/3 cup packed light brown sugar
- 1/2 cup heavy cream
- 2 Tbsp. corn syrup
- 4 Tbsp. unsalted butter
- 1 1/2 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- Pinch of cayenne pepper
Instructions
- Prepare Caramel Clusters: Line a rimmed baking sheet with parchment paper and lightly grease it. In a medium saucepan over medium heat, combine sugar, honey, and 3 tablespoons water. Bring to a boil without stirring, cooking until the mixture turns a deep-amber color, about 6 to 7 minutes. Remove from heat immediately, then stir in kosher salt and baking soda quickly. Stir in Golden Grahams cereal and toasted almonds until evenly coated.
- Cool and Break Clusters: Spread the coated cereal mixture evenly on the prepared baking sheet using a rubber spatula. Allow it to cool and harden completely for 40 to 45 minutes. Once set, break the caramelized cereal into clusters for layering.
- Make Spicy Hot Fudge Sauce: In a medium saucepan, whisk together cocoa powder and light brown sugar. Gradually whisk in heavy cream and corn syrup. Heat over medium heat, stirring until the mixture is warm, about 4 to 5 minutes. Remove from heat and stir in unsalted butter, vanilla extract, ground cinnamon, and a pinch of cayenne pepper until the sauce is smooth. Let it cool while whisking occasionally until just warm, approximately 15 to 20 minutes.
- Assemble Parfaits: In parfait glasses, layer the spicy hot fudge sauce, caramel clusters, and scoops of vanilla ice cream. Repeat layers as desired.
- Garnish and Serve: Top each parfait with whipped cream and a cherry. Serve immediately for the best texture contrast and flavor.
Notes
- Be careful when cooking caramel as it becomes very hot; do not stir once boiling begins to avoid crystallization.
- The cayenne in the hot fudge sauce adds a subtle heat and depth; adjust amount to taste.
- To make it easier to break clusters, ensure the caramel mixture is fully cooled and hardened before breaking.
- Use high-quality vanilla ice cream for the best flavor contrast.
- Parfaits are best served immediately after assembly to maintain texture contrast between crunchy brittle and creamy ice cream.
Keywords: Hot fudge parfait, Golden Grahams dessert, caramel clusters, spicy fudge sauce, layered dessert, ice cream parfait
