holy heavenly fudge…
Hello to yet another week! How are you all?
We’re about exactly half way through fall semester. Recently, Boston’s weather has been out-of-control bipolar. On Sunday it snowed…and today reached a high of almost 70. What?
This mix of hot and cold got me thinking. What’s a dessert that can cool off while still giving you that fall-ish warm and fuzzy feeling?
Homemade Hot Fudge Sauce
I’ll be honest, I’ve never really been known to voluntarily choose to pay extra to have hot fudge on my ice cream, I guess I’ve never found the taste worth it.
Luckily, the days of Cold Stone premiums and store bought concoctions for your mediocre toppings are over! The most delicious hot fudge sauce can be made in minutes in your own kitchen. Couldn’t be easier and the taste can’t be matched. Score.
Only six ingredients this time.
First slowly melt your unsweetened chocolate and butter in a double broiler. You can make a makeshift broiler like this by boiling a couple of inches of water in a sauce pan and placing the bowl of butter and chocolate on top.
While your butter and chocolate melt, boil 2/3 cup water in a small sauce pan.
I’m sorry…but have you ever seen anything so silky and delicious? Chocolate and butter can do no wrong.
Pour the now melted, silky goodness into the boiling water.
Stir in your sugar…
…and then your corn syrup.
Turn the heat down to just boiling. Let the mixture sit for about 9 minutes, stirring occasionally. It looks crazy, but go with it. Here’s about the time that my roommates started yelling “What’s that amazing smell?!?” from down the hall.
Remove from heat. Stir in your vanilla extract.
And then the fun part. Serve warm over ice cream. YUMMAY.
The roommates and I made a little sundae bar. I had a banana and some raspberries that needed to be eaten. Banana split anyone? Yes please.
The finished product is thick, decadent, and so, so, so delicious. Serve it hot off the stove onto cold ice cream, and save the rest in the fridge in a sealable container up to 2 days. No doubt this is making a reappearance with Amy’s fudge item…I cant’ wait…stay tuned!
Recipe, as adapted from Deb at Smitten Kitchen:
4 ounces unsweetened chocolate
3 tablespoons butter, unsalted (I used salted butter and just ommited the pinch of salt)
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
Pinch of salt
1 tablespoon rum (or other flavoring, such as a flavored liquer or vanilla extract)
Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes.
Remove from heat and cool for 15 minutes. Stir in the rum and serve warm over ice cream.
Do ahead: Sauce can be easily and quickly reheated in the microwave for 15 to 30 seconds. Stir and it will be shiny and even again.
Until next week!