Tuesday, March 11, 2014

Hot Fudge Sauce



If you've read the last post, you know we had sweet friends over for dessert recently.

Because we were having a "make your own chocolate chip ice cream sundae bar,"

I needed wanted hot fudge sauce.

Sure, I could have gone to my favorite ice cream dairy store (picture below)



and picked up a jar of their delicious hot fudge sauce.

But I didn't.

I was feeling way to domesticated for such radical behavior!

I have a great hot fudge sauce recipe.

But I couldn't find it.

This makes a woman like me crazy.

Crazy, I tell you!

I can tell you who we were with the last time I made it.

I can remember where I found the recipe the last time I made it.

So why, oh why, can't I find it now?

I don't know.

But I don't have time to panic.

I only have time for hot fudge sauce.

I searched and searched for a recipe that was similar to the one I wanted to make.

The one I wanted to make does NOT have sweetened condensed milk in it.

Not that sweetened condensed milk is bad.

It isn't.

Trust me!

I believe in the stuff.

But I didn't want it in my hot fudge sauce this time.

This recipe I found was on a blog, but I can't remember which one, but there are three listed below.  I feel for certain that if you are interested in the original source, you can locate it at one of those sites!

I changed the recipe, only slightly, for my preference.

Hot Fudge Sauce

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup  brown sugar
1/4 cup  cocoa powder
3 ounces semi sweet chocolate, chopped
3 ounces white chocolate, chopped
2 TBSP  butter
1/2  tsp. coffee extract (NOT coffee.  It's from King Arthur Flour) OR 1 tsp. vanilla extract
In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, and half of the chocolate to a boil. Reduce the heat to medium-low or low to maintain a slight simmer, and cook for 5 minutes, stirring occasionally.

Remove from the heat and stir in the remaining chocolate, the butter, and the extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools).

Store in a jar in the refrigerator for up to 2 weeks.

To reheat, microwave for 30 seconds or until it's pourable but still thick.

Recipe adapted from Gourmet Today and Smitten Kitchen) and browneyedbaker.

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