Food history: National Hot Fudge Sundae Day

Jim Hillibish

It's July 25, 1892. Go ahead. Order a double hot fudge sundae. Perfect excuse: It’s National Hot Fudge Sundae Day.

The evolution of this incredible dessert is convoluted by a number of inventors. “Sundae” apparently resulted when druggist Chester Platt in 1892 attempted to trademark “Sunday” for his cherry syrup and ice cream concoction. His competitors’ name stuck.

The technique was a hit, and remains so, mainly due to the contrasting temperatures. The hot fudge softens hard ice cream into something similar to frozen custard. Sundaes can be any ice cream flavor, but vanilla is the standard.

Ice Cream Sundae

1 large scoop vanilla ice cream

2 tablespoons chocolate syrup, heated

2 teaspoons chopped nuts or sprinkles

whipped cream (optional)

1 maraschino cherry

Assemble the ingredients in the order given. Sundaes often are served in chilled, stainless-steel dishes. A double-fudge sundae is made of the same ingredients, doubled. For a turtle sundae, add hot caramel and toasted pecans.