You may be skeptical, but cheese popcorn is made for ice cream sundaes—especially paired with homemade hot fudge and butterscotch sauce. Sweet and salty perfection!
Let’s get straight to it: popcorn on ice cream is a revelation. Hot fudge and butterscotch are classic toppings, but adding popcorn—especially a sweet-and-salty mix—takes a sundae to another level. If you haven’t tried a popcorn sundae, now is the time. I hadn’t had one in years until recently, and I immediately remembered how much fun and flavor it adds.
This post was created in collaboration with G.H. Cretors Popped Corn. All opinions are my own.
Working with G.H. Cretors reminded me of those nostalgic caramel popcorn sundaes and inspired me to build sundaes using both caramel popcorn and cheese popcorn for contrast. The combination of sweet caramel and savory cheese gives the sundae a delightful crunch and a balanced sweet‑and‑salty profile.
If you’re someone who shops at warehouses, there’s a good chance you’ve walked out with a bag of G.H. Cretors “The Mix.” That same Chicago-style blend—caramel and cheddar—makes a perfect sundae topper.
Why does it work so well? The caramel brings sweetness and crunch, while the cheese adds savory depth. Together they amplify the textures and flavors of a simple vanilla sundae.
An important part of this sundae is the homemade sauces. Yes, you can use jarred sauces, but homemade hot fudge and butterscotch are quick, taste fresher, and improve the whole dessert. Both recipes below are straightforward—just combine the ingredients in a pan and stir until smooth.
What’s the Difference Between Butterscotch Sauce and Caramel Sauce?
Butterscotch is made with brown sugar, while caramel uses granulated sugar. Brown sugar and its molasses content give butterscotch a deeper, slightly more complex flavor than caramel. Despite the name, butterscotch has nothing to do with Scotch whisky—the name comes from the ingredients and the confectionery tradition.
How to Store Homemade Butterscotch Sauce and Hot Fudge
Store either sauce in an airtight container, such as a mason jar, in the refrigerator. Because of the high sugar content, they should keep for up to three months. I don’t recommend freezing them, as texture and quality can suffer.
Assemble the popcorn sundaes simply: vanilla ice cream, a drizzle of hot fudge, a drizzle of butterscotch, and a generous handful of popcorn. The combination is playful, textural, and indulgent.
Make extra popcorn to snack on during a movie—popcorn, ice cream, and a cozy blanket are a winning combination.
Pin this for later
Want more easy frozen dessert ideas?
- Frozen Hot Chocolate
- Four Ingredient Peaches and Cream Freeze
This post was created in collaboration with G.H. Cretors Popped Corn. All opinions are my own.
📖 Recipe
Homemade Butterscotch Sauce and Hot Fudge Sauce
Ingredients
Butterscotch Sauce:
- 1/4 cup salted butter
- 1/2 cup packed dark brown sugar
- 1/2 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon table salt
Hot Fudge:
- 2 cups powdered sugar
- 1 (12 oz) can evaporated milk
- 1/2 cup salted butter
- 3/4 cup semi-sweet chocolate chips
Instructions
Butterscotch Sauce:
- Melt the butter in a medium saucepan over medium heat. Add the brown sugar, heavy cream, and salt, whisking until combined. Bring to a gentle boil and cook for about 5 minutes, stirring occasionally.
- Remove from the heat and stir in the vanilla. Allow the sauce to cool; it will thicken as it cools.
Hot Fudge:
- Combine powdered sugar, evaporated milk, butter, and chocolate chips in a medium saucepan over medium heat.
- Bring to a gentle boil, stirring constantly, and cook for about 8 minutes until smooth and thickened.
- Remove from heat and let cool slightly before serving. Reheat gently as needed.
Nutrition Facts
Calories: 947 kcal |
Carbohydrates: 105 g |
Protein: 3 g |
Fat: 58 g |
Sugar: 98 g
Nutrition and Food Safety Disclosure