Given the background description of some cooking related query, summarize the question into a title

Example Input: I have a recipe for kumquat marmalade, it calls for 2 parts fruits, 1 part sugar and 1 part water. Before boiling the liquid it states that one should macerate the fruit in de sugar water first. How does this maceration help?
Example Output: Goal of macerating fruit for marmalade

Example Input: When making a pie, you almost always have to make holes in the dough with a fork. This is called docking.What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) where this isn't necessary? Do you only need to do it when blind-baking? When you're using baking weights, does it still make a difference?
Example Output: Why and when do you need to dock dough?

Example Input: My pregnant wife's cravings have recently turned towards sweets, and this week it is banana splits, with a very specific formula: chocolate ice cream, banana, whipped cream, and hot fudge. It's not such an extraordinary recipe, I suppose, but the hot fudge is simply not a topping we keep in our house or really have a lot of experience with. So after picking up a jar of hot fudge topping, and zapping it in the microwave, per the instructions, I experienced the obvious result that has presumably been experienced by millions before: hot fudge melts cold ice cream.Rather quickly, the sundae disintegrated into a soupy mess at the bottom of the bowl, with a rapidly decreasing scoop of ice cream bathing in the pool, and banana bits swimming about. It was not a pretty sight.What means could I take to mitigate the fudge's effect on the ice cream, or are my wife's hopes and expectations just a dream in the shadow of this bleak reality?
Example Output:
How do I avoid hot fudge turning my ice cream into a soupy mess?