Tuesday, August 2, 2011
THE Best Hot Fudge Sauce
I’m an ice cream girl. That’s no secret. I say it over and over again. It’s my weakness. My addiction. My kryptonite. I. can’t. help. myself. Okay, okay, you get the point.
So this may be TMI, but in high school around “that time” I NEEDED chocolate. I mean I HAD to have it. But not just ANY chocolate would do… it would have to be a hot fudge sundae from The Cheescake Factory. Best dessert ever. I know, I know, your “supposed” to order cheesecake when you go there, but let’s face it – I AM AN ICE CREAM GIRL! I’d take that hot fudge sundae over ANYTHING on their dessert menu. It’s the best ever. Their hot fudge sauce is out. of. this. world. Best I’d EVER had… until now
It shouldn’t surprise you when I tell you where this recipe comes from. When it comes to all things ice cream, you all can be 100% certain of my go-to-guy… yes, yes, I’m going to mention him yet AGAIN: David Lebovitz!
His hot fudge sauce is JUST as good (dare i say it… if not BETTER). Yep I said it. I no longer have to pay 8 or 9 dollars for one ice cream sundae. I can make a whole bunch of them now with this delicious recipe! And believe me, I have. hah
Some Ice-Cream Recipes I’ve done thus far:
- Cookie Dough (Basic Vanilla recipe with Cookie Dough mix-in)
- Birthday Cake Re-Mix
- Cookies n’ Cream
- Strawberry Sour Cream
When it comes to hot fudge sundaes, I’m sort of a purist. Vanilla ice cream, hot fudge, whipped cream, a sprinkle of chopped nuts, and a cherry to top it all off. David has an incredible vanilla ice cream recipe that I used as the base of my cookie dough ice cream.
However, if your not up to making your own ice cream (and I will admit I didn’t make my own this time), I HIGHLY recommend Blue Bell. It’s the only store-bought I’ll buy (yes, I’m officially an ice cream snob now haha). Blue Bell Vanilla ice cream topped with this hot fudge? Holy Smokes. Best thing I’ve ever put into my mouth!
THE Best Hot Fudge Sauce
Yield: 2 cups
You can substitute regular cocoa powder for the dutch press, and also light brown sugar instead of the dark. Use what you have!
3/4 cup (180 ml) heavy cream
1/4 cup (60 g) packed dark brown sugar
1/4 cup (25 g) unsweetened Dutch-process cocoa powder
1/2 cup (125 ml) light corn syrup
6 ounces (170 g) bittersweet or semisweet chocolate, chopped
1-2 tablespoons (15 g) salted butter, cut into small pieces
1 teaspoon vanilla extract
In a saucepan over medium heat, bring the cream, brown sugar, cocoa powder and corn syrup to a boil. Boil, stirring frequently, for 30 seconds.
Remove from heat and add the chopped chocolate and butter. Stirring until melted and smooth. Lastly, stir in the vanilla extract. Serve warm.
Storage: This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
Source: Adapted very minimally from David Lebovitz's "The Perfect Scoop"