Hot Fudge Hat

Directions

1. 1
   Melt butter in a medium saucepan.
2. 2
   Add whipping cream and bring to a rapid boil (be careful not to burn).
3. 3
   Add both brown and granulated sugars and cook over low to medium heat, until sugar has dissolved.
4. 4
   Add the salt and the cocoa to mixture, simmer for 10 minutes more, stirring constantly.
5. 5
   This is enough fudge for 6 generous portions any unused fudge has a life of about 7 days refrigerated.
6. 6
   To make crispy shell (note you can also use a regular ice cream cone/shell or a regular bowl if you do not have the means to fry the homemade shell): Using a large soup ladle and a metal strainer with a handle (similar size to ladle), wrap flour tortilla around the bottom of the ladle (into a bowl shape) and hold to the ladle with the strainer.
7. 7
   Fry the tortilla in hot oil (in a saucepan or deep fryer) until crispy.
8. 8
   Dust with powdered sugar and cinnamon.
9. 9
   To assemble:
10. 10
    Scoop 3 scoops of ice cream into a shell.
11. 11
    Top with your desired amount of hot fudge.
12. 12
    Add whipped cream, nuts and cherry and serve.
13. 13
    Repeat for multiple shells (there is enough hot fudge for 6 generous portions).