Photo by sugarsavvy.net.
Who saved me from having to take this photo this morning.
I know what you’re thinking. Here, I’ll say it for you:
A) She’s got nerve to post a recipe for hot fudge sauce after yesterday’s post.
B) Didn’t she just post a recipe for hot fudge sauce?
C) Does she ever do anything besides eat ice cream and dessert?
And the answers to the above are I know, yes and hardly ever.
But today you get another look at hot fudge sauce, because I made a blessed QUART of it last night in anticipation of a reunion of wonderful friends at our house this weekend, the impending arrival of some of THIS ice cream (read on to the part about the chocolate) and, well, my birthday. Because it’s my birthday and I’ll make hot fudge sauce if I want to. In fact, I might even put it on my cereal this morning.
I’m not sure that Graeter’s ice cream actually needs hot fudge sauce, because, did you read on to the chocolate part? No? Here:
Graeter’s is famous for the massive chunks of chocolate found in our signature chip flavors. We
create these unique chips by pouring our own specially prepared liquid chocolate into the French Pot just as the ice cream is finishing. A paddle is then used to break up the frozen layer into the randomly sized chunks of chocolate.
But I’m not actually willing to take the risk that it DOESN’T need hot fudge sauce, so here we are. Me with a quart of it, and you with a recipe for Ben and Jerry’s Hot Fudge Sauce. I was dying to try this one, because it is the only one I’ve found without evaporated milk and/or corn syrup, things I would rather not eat if I could just have pure butter, cane sugar, chocolate and cream.
This recipe comes from Ben & Jerry’s Homemade Ice Cream and Dessert Book, which, of course, is on my bookshelf.
Ben & Jerry’s Original Hot Fudge Sauce
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
3/4 cup unsweetened cocoa powder
2 cups sugar
1/2 cup milk
1/2 cup heavy cream
In a double boiler, melt the chocolate and butter, stirring frequently. Add the cocoa and whisk until it dissolves.
Using a slotted spoon, gradually stir in the sugar (the mixture should be the consistency of wet sand.) Cook over the simmering water, stirring occasionally, for 20 minutes. Gradually stir in the milk and cream. Continue cooking and stirring for one hour, checking the water level in the double boiler and replenishing it when necessary.
When the fudge is completely smooth and the sugar is dissolved, the sauce is ready. Makes one quart. Keeps in the refrigerator for quite some time. Reheat as needed, like when your case of Graeter’s ice cream arrives.
Peppermint Hot Fudge: Add 1/4 teaspoon peppermint extract
Grand Marnier Hot Fudge: Add 3 Tablespoons Grand Marnier
Almond Hot Fudge: Add 1/2 teaspoon almond extract
I haven’t had it on ice cream yet, but I can report that a spoonful of it made me forget that I have at least as many gray hairs as my new age today. You know, 29.
What have YOU got cooking for Food Friday today? Leave it in the comments!