Back when I was a kid, when dinosaurs roamed the Earth and mankind had a population of about 12, I loved hot fudge sundaes. I remember that, when my father would come to stay with us (my mom had surgery once and he stayed with us, which I loved) or we with him, which I did quite often as I grew, being the daddys girl that I was, he would make us these huge bowls of ice cream (my God, I just wrote the worlds longest run on sentence). And when I say huge, I mean huge. The man had no boundaries when it came to sweets, a trait he kept throughout his life. He would put about 43 scoops of ice cream in a large industrial size vat, then he would cover that with either Hersheys syrup or hot fudge, then add whippped cream, sprinkles and about 309 cookies surrounding it. Needless to say, my brother, sister and I ate every bowl and then licked the vat clean. He usually had to call for the firemen to help us back out of the vat, but it was worth it.
As time went on, I turned my back on my beloved hot fudge for other flavors (*sobs and begs hot fudge to forgive me*) like butterscotch. Now, I still love butterscotch and I will admit to it being my flavor of choice when it comes to ice cream toppings, but I still also have a weakness for a good hot fudge sauce. There are some decent ones you can find at the stores but that’s the key word…. decent. You have not tasted hot fudge untiul you have had homemade hot fudge dripping it’s warm, decadent creamy self (man, is it getting hot in here or is it just me? *fans my face*) down a
vat bowl of ice cream. There is just no comparison. This sauce is has a glossy sheen when warm and drips wonderfully over ice cream… or pudding… or a pot roast**… or a marshmallow. But cold, it has definite uses too. Like say, a spoon. You, hot fudge and a spoon. Enough said.
This oringally came from Taste Of Home and is barely adapted; just the brandy and the cooking time.
You know the drill…
Ultra Creamy Hot Fudge Sauce
- 1 cup heavy cream
- 3/4 cup unsalted butter, room temp
- 1 1/3 cups packed light brown sugar
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1/2 cup plus 2 tablespoons light corn syrup
- 2 ounces unsweetened chocolate, chopped
- 1 tablespoon vanilla extract
- 1 tablespoon brandy (doesn’t add an alcohol taste; just adds depth to the flavor but consider it optional)
- In a heavy bottomed saucepot, combine the cream and the butter. Stir over low heat until the butter is melted. Add the brown and white sugars and the salt. Stir and cook over low heat until the sugar is completely dissolved.
- Whisk in the cocoa powder and the corn syrup. Cook over low heatr, stirring constantly, until the cocoa is dissolved and blended.
- Add in the chopped chocolate. Cook and stir for about 3 minutes, until the chocolate is completely melted. Continue to cook over low heat, simmering this for about 5 minutes (more if you want a very thick sauce but keep in mind that this will thicken as it stands plus even more so in the fridge). Remove frm the heat and add in the vanilla and the brandy if you’;re using it. Let cool, then pour into glass jars. Store in the fridge. (disposable plastic containers work too. Just make sure the sauce is cool first)
- This is a wonderful Chrismas gift, put into pretty jars and tied with a holiday ribbon and maybe gifted with some ice cream bowls.
Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.