Hot summer days and evenings scream for us to make ice cream!

  If you like to make your own, well, I am on the same page.  However there are some delicious “bought” ice creams as well.  Growing up, the favorite in my family was plain old vanilla with hot fudge sauce.  If there was fresh fruit available it would find itself into the mix as well.
I was recently at a dinner party where the hostess served up her own version of hot fudge sauce.  It was so delicious I asked for the recipe and she has graciously shared it with me.  Make up a batch today and have the fam coming back for more!

2 tablespoon (30 grams) unsalted butter
2/3 cup (155 ml) heavy or whipping cream
1/2 cup (170 grams) light corn syrup, golden syrup, or honey
1/4 cup (50 grams) packed dark-brown sugar
1/4 cup (20 grams) cocoa powder
1/4 teaspoon fine or table sea salt
6 ounces (170 grams) semi- or bittersweet chocolate, chopped, or 1 cup semi- or bittersweet chocolate chips
1/2 teaspoon vanilla extract

Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla and mix well.  
It’s now ready to ladle over ice cream, although it thickens more as it begins to cool, so you could also wait for 15 to 20 minutes before doing so, if it’s not too unbearable. Pour leftovers into a jar or jars and refrigerate. Hot fudge sauce keeps chilled in the fridge at least a month and often two, although it’s rare it lasts that long!
More ideas: You can add a little rum or bourbon at the end, or even a few flakes of sea salt, you could also add some cinnamon or instant espresso during the cooking process.

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