I happened to be reading a book on the couch one Sunday afternoon when the book mentioned a couple sharing a hot fudge sundae. For the life of me, I could not stop thinking about hot fudge sundaes and I decided to look up what I needed to make hot fudge sauce. I happened to have all of the ingredients and my boyfriend ran out to get whipped cream and light vanilla ice cream. The hot sauce came together so quickly and I was soon back to my book eating a hot fudge sundae like the characters in my book.
I don’t always make what I am thinking about because if I did I would be eating bad foods all the time. I just happened to be going home later that week and needed a dessert that did not have gluten in it for my little sister. The hot fudge sauce fit perfectly into a medium sized mason jar and after we had some on our ice cream, I put it away in the refrigerator to store for later. Then later that week when we were traveling to Syracuse, I just put the chilled fudge sauce in our cooler and took it with us. The sauce heats up in the microwave very easily in 30 second intervals.
- 4 oz. unsweetened chocolate, chopped
- 3 tablespoons unsalted butter
- ⅔ cup water
- ⅓ cup of sugar
- ¼ cup plus 2 tablespoons of corn syrup
- Pinch of salt
- 1 tsp. vanilla extract
- In a double-boiler or a heatproof bowl set over simmering water in a sauce pan, add in chocolate and butter. Stir until melted and smooth.
- In another sauce pan heat boil the ⅔ cup of water. Stir in the melted chocolate/butter mixture into the boiling water.
- Mix in sugar, corn syrup and salt until smooth.
- Increase the heat until the chocolate sauce comes to a boil. Boil for 9 minutes, stirring occasionally.
- Take off heat and let cool for 15 minutes. Stir in vanilla extract. Serve warm on top of ice cream. Store in an airtight container in the refrigerator. To heat up, microwave in 30 second intervals, stirring in between intervals until heated.
Source- Adapted from Annie’s Eats from Smitten Kitchen, originally from Silver Palate Cookbook
