My, oh my!! This Hot Fudge Sauce recipe sounds so over the top, I can’t wait to dive into a bowl of ice cream with a dollop on top.
This is an incredibly delicious, thick and rich ice cream that starts life as ganache, that sublime mix of chocolate and heavy cream, gets blended with creme anglaise, a pourable custard, and then gets churned — or not.   Many of the TWDers didn’t have ice cream makers and so they used David Lebovitz’s method for making ice cream sans a machine.

As I said, the ice cream is really rich and so it’s just fine on its own.  But if you want to go all-out chocolate or if you’re using the ice cream in a sundae — I love using it in tandem with vanilla ice cream to make a black-and-white banana split — I thought you might like to have a super-easy recipe for super-good hot fudge sauce.

With anything chocolate, you want to use the best chocolate you can and, of course, the chocolate with the flavor you like most.

You can use the sauce as soon as it’s made or let it cool and then refrigerate it.  Covered well (I put a piece of plastic wrap against the surface), it will keep in the fridge for weeks.  Reheat it gently (in a double boiler, in a saucepan placed over the lowest possible heat or in spurts in a microwave oven) before spooning it over your ice cream.


Makes 1 3/4 cups

3/4 cup heavy cream
1/3 cup light corn syrup
1/3 cup light brown sugar
1/4 cup unsweetened cocoa powder
1/4 tsp salt
6 ounces semisweet chocolate, very finely chopped
3 tablespoons butter, cut into bits
1 teaspoon pure vanilla extract

Bring the cream, corn syrup, sugar, cocoa and salt to a boil over medium heat.  Lower the heat and simmer, stirring occasionally, for 3 minutes.  Off heat, stir in the chocolate and butter.  Return to a simmer for 1 minute more, then stir in the vanilla.  Pour into a heatproof jar and use now or cool, cover tightly, chill and reheat very, very gently before serving.

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