You would think that someone who loves chocolate as I do would have long ago put a recipe for Hot Fudge Sauce here on the blog...but you would be wrong.
It isn't that I don't enjoy hot fudge sauce, the thing is that I'm not an ice cream person. Now and then...maybe twice a year...I get a yen for some ice cream, but that's about it. Even this time, when I have made a delicious and easy Hot Fudge Sauce, with the recipe below, I didn't make it to eat with ice cream (which seems to me the best way to have it). No, I made it because I'm taking a jar of it to a silent auction to raise money for women's scholarships. I'm pretty sure that the sauce will get some good bids since many people do enjoy ice cream often...and know how good it can be with some hot fudge sauce. To give you some photos of it, I dipped a strawberry in it...and Sweetie helped by eating it. He gave it the seal of approval.
This recipe is surprisingly quick and easy. It only makes a cup and a half of sauce, but if you use a good quality chocolate you won't need a lot of it because it's rich and tempting and delicious! Of course you may decide that you want a lot of it!
You start with some bittersweet chocolate. A 3 oz. chocolate bar is thin enough that chopping it finely is pretty easy. You also need a few tablespoons butter, some unsweetened cocoa powder, less than a cup of heavy cream, small amounts of light corn syrup and granulated sugar, a pinch of salt and a full tablespoon of vanilla.
Do give this a try. It helps to have a microwave, but the whole thing can be done on a stovetop as long as you either have a double boiler, or a bowl that can sit on top of a pot of simmering water long enough for the finely chopped chocolate and butter to melt to smoothness.
So what will it be for you? Make this as a gift or eat it all at home? Choices, choices...
Hot Fudge Sauce
From Baking with Dorie Magazine 2017
Makes 1 1/2 cups
3 oz. bittersweet chocolate, finely chopped (use one you like to eat)
3 tablespoons unsalted butter, cut into pieces
1/4 cup unsweetened cocoa powder
3/4 cup heavy cream
3 tablespoons light corn syrup
2 tablespoons granulated sugar
Pinch of salt
1 tablespoon pure vanilla extract
In the top of a double boiler (or in a heat proof bowl-over a pot of simmering water) or in a bowl in the microwave, melt the chocolate and butter together. (I recommend using 50% power if using the microwave, heat for 20 seconds, stir, heat for another 20 seconds, and keep doing that until melted and smooth, stirring after each 20 seconds in the microwave.)
When the mixture is completely melted, remove from the heat and stir in the cocoa powder; set aside.
In a medium saucepan combine the cream, corn syrup, sugar, and salt and bring to a boil, keeping a close eye on it and stirring...the mixture can bubble up quickly. Remove from the heat as soon as it bubbles.
Using a whisk, gradually stir the hot milk mixture into the chocolate mixture, then add the vanilla and stir to combine. Press a piece of plastic wrap against the surface of the sauce. Serve sauce after it has cooled for 20 minutes. Enjoy!
Keeping: The sauce can be made ahead and kept tightly covered in the refrigerator for about 3 weeks. At serving time, warm the sauce gently in the microwave or in a bowl set over a pan of simmering water. Enjoy!
