Thursday, September 20, 2012
Perfect Hot Fudge Sauce
Do you see how this sauce drapes and pools in thick, rich puddles all over the ice cream? Ohmygoshiamnotkidding- this is a must make/pin/save/print/bookmark, whatever you do, make note to make this hot fudge and only this hot fudge when the occasion calls for it. Let's examine why, shall we?
Besides the sheer beauty, this recipe strikes a perfect balance in flavor and uses both cocoa powder and real chocolate for its base. It calls for corn syrup as well, which you might mistake for being a bad thing, but it's what makes it sticky and gooey which is definitely what you want in a hot fudge sauce. Besides, let's not feign concern for our health while setting out to make hot fudge sauce. It's in poor taste. Add in some brown sugar for cozy sweetness, lots of butter, a splash of vanilla, and you have one sophisticated sauce. I would love a big bowl of vanilla ice cream with this sauce draped over with just a sprinkling of sea salt. It's so decadent and rich and the best part? Easy! One pot wonder, y'all.
I love serving ice cream sundaes as dessert to adults. It's whimsical and fun and very familiar. Add some roasted almonds and your table will go wild.
I am catering a retreat next week and I'll be serving an ice cream sundae bar. I've got my fridge full of sauces in mason jars including a salty, buttery caramel sauce and a marshmallow sauce that are both to die for. Recipes to come. I promise. I'll roast some assorted nuts, put out sprinkles, whipped cream and cherries. I think it's going to go over quite well.
This sauce will keep in a sealed container in your fridge for 3 weeks. When you fancy yourself a sundae, just plunge your cold jar into a saucepan of hot water for a few minutes until it re-heats and is pourable.
Perfect Hot Fudge Sauce
adapted from My Baking Addiction
yield: about 2 cups
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup cocoa powder
1/4 teaspoon salt
6 oz. quality bittersweet chocolate, finely chopped (I used Ghiradelli)
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
in a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocoalte. Bring the mixture to a boil stirring until the chocolate pieces are completely melted.
Reduce heat and cook at a low boil, stirring occasionally, for a about five minutes. Remove the pan from the heat and add in the butter, vanilla, and remaining chocolate and stirring until smooth. Allow the sauce to cool down before serving.
Posted by Krysta at 8:07 AM