Dig in to this luxurious dark chocolate hot fudge sauce that begs for vanilla ice cream and a special celebration (or a Monday that needs improvement)
Celebrating across the miles
Today is my Daddy’s birthday. And while he’s on one end of the continent, and I’m on the other, I’m definitely going to help him celebrate by having one of his favorite desserts…a hot fudge sundae with a candle in it (although in the interest of fire safety, I’ll blow it out for him instead of waiting around to see if he comes over to do it himself…he is 2600 miles away, after all). Oh sure, I can go out and buy some jarred chocolate fudge topping, but remember it’s me we’re talking about, Miss I-don’t-want-preservatives-in-my-food-thank-you-very-much (or is that Mrs.?). I want a sauce that’s thick and rich dark chocolate, not cloyingly sweet or plastic-y, and that clings to my spoon as it slowly melts the ice cream beneath. In short, I want an over the top dark chocolate hot fudge sauce. It can be done.
Luckily, I have the interweb to turn to, and Smitten Kitchen, one of my favorite food blogs, didn’t let me down. I adapted her recipe for best hot fudge sauce to add that intense dark chocolate punch I wanted, using 72% cacao dark chocolate, Lyle’s Golden Syrup (left from when I made Sticky Toffee Pudding), and dark chocolate cocoa powder. (whoa, that’s a lot of darkness!). This is good stuff, folks.
Off to the stove, pronto!
Dark Chocolate Hot Fudge
- 2 Tbsp butter (1 oz, 30g), salted (my favorite is Kerrygold)
- 2/3 cup heavy cream (6 1/2 oz, 155ml)
- 1/2 cup Lyle’s Golden Syrup (6 oz, 170g), light corn syrup, or honey
- 1/4 cup dark brown sugar (1 3/4 oz, 50g), packed
- 1/4 cup dark chocolate cocoa powder (3/4 oz, 20g), like from King Arthur Flour
- 6 oz dark chocolate (170g), chopped (60-75% cacao works best)
- 1/2 tsp vanilla extract
- Combine the butter, cream, sweetener, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Cook on low, stirring, for 3 to 5 more minutes after everything has melted.
- Remove from heat and stir in chopped chocolate, stirred until melted. Add the in vanilla and stir it again. It's ready!
- Serve over ice cream warm, although it thickens more as it begins to cool, so you can also wait for 15 to 20 minutes to serve (if you can wait that long, that is).
- Pour leftovers into a jar (I like these jars) and refrigerate. Hot fudge sauce keeps chilled in the fridge for a month or two.
- You can reheat the sauce in the jar using short bursts in the microwave (10-15 seconds on HIGH), stirring each time until warm (don’t overheat it or it will burn). Alternatively, place the jar in a steamer basket over an inch of simmering water. Stir until warmed.
Oh, so good
This sauce is a truly luxurious dark chocolate hot fudge that begs for vanilla ice cream and a special celebration (or even a Monday that needs improvement). Grab the ice cream, or maybe ditch the ice cream and just grab a spoon, and dig in. Me, I’ll be lifting my hot-fudge-and-ice-cream-covered-spoon in salute to the best father there is. Happy Birthday, Daddy!
Slainté! L’chaim! Cheers!
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