Sanders Hot Fudge Ice Cream Puffs...why are these things so expensive?
This is a treat that I enjoy on occasion. I'm a sucker for Sanders' Hot Fudge...it really is pretty darned fantastic on vanilla ice cream (*good* vanilla ice cream, else, why bother?). It seems that a good 50% or better of the full service restaurants in the Detroit area offer up this dessert amongst their offerings, and it really doesn't bother me all that much...until I see the associated price tag.
I was at a local spot last week (high end prices, to be fair), but theirs was $9. I'm sorry: $9 for a semi-glorified ice cream sundae with almost *zero* house application is just out-and-outrageous. But this isn't limited to high end places, though. It seems like everywhere, it's a good $6 or more, and cream puffs are *ridiculously* easy-to-make, inexpensive, and require very little skill and/or preparation.
To wit: my mom made some this afternoon, served up with some Hudsonville Vanilla, and that wonderful Sanders stuff, and it was absolutely spot-on *perfect*. It needed nothing more but a second serving. We're talking total cost of the thing at *maybe* $.50. Cream puff, scoop of ice cream, Sanders' Hot Fudge. Done like yesterday's dinner.
So, really: if this requires so little (none?) of the kitchen's talent, why's it consistently expensive?
If you offer it, they will come.... Clearly, someones are willing to pay at that rate and the restaurants are probably thrilled to have such a high profit margin item. Just as good or better than booze!
I have a friend who used to get Sanders fudge on Ray's ice cream at the Town Tavern in Royal Oak. Either can be bought easily and consumed at home for, what, 1/10 of the price? But she'd still get it there (not me, though).