Read part one of our article, You Scream, We All Scream, to find out where to get Utah's best banana splits. Below, we offer two recipes to help you create your own toppings to go with your split.
Hot Fudge Sauce
From Candymaking by Ruth Kendrick and Pauline H. Atkinson, used with permission
- (12 oz.) can evaporated milk (you could probably use half and half)
- 1/2 cup butter (if using unsalted, add a pinch of salt)
- 4 oz. of 70 percent Millcreek or Amana chocolate
- 2 cups sugar
- 1 tsp. vanilla
In a heavy saucepan, combine butter and chocolate and warm over low heat, stirring constantly. When melted, stir in sugar and milk. Bring to a boil, stirring, and cook until slightly thickened. Remove from heat and stir in vanilla. Cook slightly before using over ice cream. Store in refrigerator for several weeks. Can be warmed in microwave or served cold.
The Cherry On Top
The iconic finishing top, symbol of the ne plus ultra, the modern maraschino smashes a hole in any local, sustainable, organic ideology.
Originally made from a Croatian cherry called a marasca, they were preserved in a liqueur made from the same cherries. Now, maraschinos are made from just about any cherry. When prohibition banned alcohol, it banned maraschinos, too. So, now the process is different. First, the cherries are brined in a solution containing sulfur dioxide and calcium chloride to bleach them, and then they're soaked in almond-flavored sugar syrup with food coloring, commonly FD&C red number four. Banned for other food uses, the dye is still allowed for maraschinos because they are considered decorative and not really a foodstuff.
Except they're necessary on banana splits. Not to worry. Cherries are, after all, Utah's state fruit. You can still buy the original cherries, imported from Italy, at Williams-Sonoma. And you can make your own. Frida Bistro's pastry chef Peter Korth brines his cherries in tequila, honey, cider vinegar and spices.