150ml double cream
115g Werther’s Original Butter Candies, ground in a high-powered food processor
pinch of sea salt
200ml sweetened condensed milk
100g white chocolate, finely chopped
small handful pistachios, finely chopped
6 scoops ice cream, to serve
fruit (optional), to decorate
1. Fill half a small pan with water and bring to a simmer over a medium heat. Add the double cream and 100g of the ground Werther’s Originals into a heatproof bowl and place over the pan, ensuring the water doesn’t touch the bottom of the bowl. Stir constantly with a small whisk until the caramel dissolves – this should take about 15 mins. Once all the Werther’s Originals have dissolved and the sauce is a nice caramel colour, add the sea salt and remove from the heat. Set aside to cool.
2. Top up the water in the small pan, if needed, and place another heatproof bowl over the simmering water. Add the condensed milk and, once warm, add the finely chopped white chocolate. Stir until melted, then remove from the heat and set aside to cool.
3. Mix the pistachios with the remaining 15g of ground Werther’s Originals in a separate bowl. To assemble the sundaes, place scoops of your chosen ice cream into two sundae glasses and drizzle over both sauces. Sprinkle the pistachios on top and finish with fruit, if you like. Serve immediately with two spoons per glass.
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