Recipe: Hot Fudge Sauce
Made this for the first time and was so amazing I had to share!
A Reiki friend found it on the web. The NY Times attributed recipe to Kay Rentshcler2004, and described it as “A well-constructed homemade hot fudge sauce moves forward with dark smokey accents and arrives with plenty of chew”
I just found it wonderful, and a superb accent to ice cream, and it was great to make it myself, cause then I could have it in my preferred 1:1 ratio with the amount of ice cream.
The original recipe/article is here.. https://cooking.nytimes.com/recipes/6094-hot-fudge-sauce, which I modified slightly to be as follows:
My variation of the recipe is below.
Makes 3 cups.
- 2 cups heavy cream
- 4 tablespoons butter
- ½ cup dark brown sugar
- ¾ cup granulated sugar
- 1/3 cup chocolate chips
- 1 ¼ cups high-fat Dutch-process cocoa like Valrhona, Pernigotti or Droste
- 2 Tsp vanilla extract
- In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
- Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat and stir in vanilla. Serve warm.
- Store in fridge To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil. -OR- scoop some small dish, heat in microwave for 10 seconds, check if is hot, and if not keep repeating at 10 second intervals