Breakfast, Lunch, Dinner & Snacks

"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban

Classic Hot Fudge

What’s the point of making ice cream if you can’t have hot fudge to go with it?

I ask myself this question frequently. Luckily, there is hope.

There are less heart-attack inducing versions of chocolate sauce, but sometimes you have to go for the full experience. From The Perfect Scoop. And it turned out perfectly.

(There are people who come over to my house for the sole purpose of eating only fudge, in a bowl, with a spoon. You know who you are.)

Classic Hot Fudge makes 2 cups (500 ml)

3/4 (180 ml) heavy cream
1/4 (60 g) packed dark brown sugar
1/4 (25 g) unsweetened Dutch-process cocoa powder
6 ounces (170 g) bittersweet or semisweet chocolate, chopped
 1 tablespoon (15 g) salted butter – I used unsalted butter with a pinch of salt
1/2 teaspoon vanilla extract

Mix the cream, brown sugar, cocoa powder and corn syrup in a large saucepan. Bring to a boil and cook, stirring frequently, for 30 seconds.

Remove from the heat and add the chocolate and butter, stirring until melted and smooth. Stir in the vanilla. Serve warm.

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About Natan S.

Natan is a founding member of Theater in the Rough, an group of community minded actors dedicated to bringing quality, affordable theatrical experiences to the Jerusalem audience. Natan also works as a freelance web programmer, and writes about food (mainly ice cream) in his spare time.

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This entry was posted on January 22, 2012 by in Dessert and tagged , , , , .

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