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This past week I made up some of the most sinfully magnificient Hot Fudge Sauce. You’d be surprised just how many things you have in your kitchen right now that can be doused in hot fudge! In the 25 minutes it took to whip up this sauce I had fashioned quite an extensive list. Fresh fruit, a stray brownie, that last piece of pound cake from Christmas, pretzels and of course ice cream, the most obvious choice. Be careful or you could find yourself lost in “Hot Fudge Land”.
To me, hot fudge sauce on ice cream seems so … from an era gone by. It appears that the simple hot fudge sundaes of yesterday have been replaced with more modern creations, using the same ingredients but sporting new trendy names. Maybe we have just gone overboard with the likes of “Madagascar Vanilla Bean Ice Cream served in a velvety pool of bittersweet chocolate, topped with 24-karat edible gold leaf” … when actually what we have is just an unnecessarily expensive version of a classic hot fudge sundae.
This sauce is so easy to make and is so versatile. You can probably make it with ingredients you already have in your pantry. Don’t settle for the store bought stuff … make your own.
HOT FUDGE SAUCE
Makes 3 ¼ cups (I filled 2 pint jars)
Melt 8 ounces of unsweetened chocolate baking squares and ½ cup of unsalted butter in a large, heavy saucepan. (I “borrowed” my Mother’s copper bottom sauce pan.) Melt over low heat stirring constantly. (Use a low setting and be patient.)
When completely melted add in 2 cups of sugar, stirring constantly over low heat. (I stirred approximately 4-5 minutes until it was well blended. The mixture will be thick and “sandy” looking.)
Add 1 cup of milk (I like to use room temperature milk.) and continue to cook over low heat, stirring constantly until thoroughly heated and the sugar is dissolved. (Once the sugar dissolved, I changed from stirring with a wooden spoon to a whisk. At this point, I raised the temperature just a bit above low and continued to whisk the sauce. I found that you must let the sauce heat through all the way. The longer you whisk and cook it, the fudgier the finished product will be when cooled. I probably whisked about 10 minutes to get the consistency I liked.) DO NOT BOIL THE SAUCE.
Remove from heat and stir in 1 teaspoon of good vanilla extract (I used about 1 and ½ teaspoons) and 1/8 teaspoon of salt. Cover and chill sauce. It will hold in the fridge up to 2 weeks. (One recipe filled 2 pint canning jars.)
Espresso-Hot Fudge Sauce: Add 2 tablespoons instant espresso powder with the sugar.
Whiskey-Hot Fudge Sauce: Stir in 2-3 tablespoons of Southern Comfort with the vanilla and salt.
Brown-Sugar-Cinnamon Hot Fudge Sauce: Substitute 1 cup of firmly packed brown sugar for 1 cup of granulated sugar. Stir in ½ teaspoon ground cinnamon with vanilla and salt.