Ice Cream Sundae Bar

What would a soda fountain be without an ice cream sundae? There are many classics -- banana split, hot fudge, strawberry -- but I think children have the most fun if they can make their own with a selection of ice cream, sauces and fillings. Below are some suggestions for ingredients, but don't let this limit you if you have your own favorites!

Ingredients

Very Red Raspberry Sauce

Chocolate Truffle Sauce

Caramel Sauce

Directions

1. Layer your choices of fruit, brownies, cookies, ice cream and sauces in tall glasses.
2. Top with whipped cream, sprinkles and crown with a cherry.
3. For the very Red Raspberry Sauce, put the raspberries, jam and sugar in a saucepan and heat gently until the raspberries release their juices.
4. Bring to a boil and bubble 1 minute, then remove from the heat and allow the mixture to cool. Taste and add more sugar if needed, then sieve to remove the seeds. Chill until needed.
5. Make up to 2 days ahead and store in the fridge.
6. For the Chocolate Truffle Sauce, put the chocolates, cream and sugar in a saucepan and heat gently, stirring, until the chocolate has melted.
7. Remove from the heat and stir in the vanilla. Serve warm.
8. Make up to 2 days aheads and store in the fridge (it will become thick like a truffle filling). To reheat, microwave in 10 second bursts until warm or heat very gently in a saucepan.
9. For the Caramel Sauce, put the sugar, syrup, butter and cream in a saucepan and heat, stirring, until the sugar has dissolved.
10. Bring to a boil and boil for 1 minute then remove from the heat and stir in the vanilla and salt. Serve warm.

11. Make up to 2 days ahead and store in the fridge. To reheat, microwave in 10 second bursts until warm or heat gently in a saucepan.