Saturday, 9 March 2013

Hot fudge sauce

Sometimes you come across a recipe that just oozes off the screen at you, and if you're lucky enough you'll even have the ingredients in your cupboard to allow you to make it. RIGHT NOW.

Where I grew up on the East Coast of the States, we had very hot summers (well compared to this country anyway). We were lucky enough to live near the beach, and in turn many ice cream outlets. Ice cream is definitely a luxury purchase so we were often treated to cups of Richie's Italian Ice instead - watermelon of grape favour for me please!

But if we did get to buy ice cream then I would ALWAYS opt to have it with hot fudge. I mean, hot chocolatey sauce turns the standard sundae into something else. Something decadent that smacks of special occasions.

I came across many recipes via Pinterest so I took elements for a few recipes to create this sauce and I have to say it is AMAZING! It's very rich and can be stored in the fridge but I love the idea of giving it as presents to people, who wouldn't like to receive a jar of this? You can pop it on ice cream, drizzle it over desserts, add a teaspoon to a hot drink etc. You can also flavour it by adding mint extract or any other natural flavouring in place of the vanilla in this recipe.

Ingredients

  • 160ml double cream
  • 120ml of golden syrup
  • 75g dark brown sugar
  • 30g good qulaity cocoa powder
  • ¼ teaspoon salt
  • 175g dark chocolate broken into pieces
  • 30g unsalted butter
  • 1 teaspoon vanilla extract or flavouring of your choice

Method
1. In a small sauacepan over a medium heat bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to maintain a low simmer and cook for 5 minutes, stirring occasionally.
2. Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools).
3. Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it's pourable but still thick.



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