Wednesday, October 12, 2011

Hot Fudge

 I have a favorite hot fudge recipe.  It's super thick and dark and to die for.  Last night I wanted to make it so I sifted through my huge stack of recipes that are all stuffed haphazardly into my cookbook cupboard.  I found three hot fudge recipes.  All different.  Snap.
  So I made the first one....not it.  The second one....not it.  At this point Jack told me that the hot fudge we had was more than sufficient for our ice cream needs.  I disagreed.  I needed my favorite recipe, not some thin, gruely chocolate.  So that is why, at 10:30 at night, I was standing over the stove making hot fudge sauce for the third time in 3 hours (Olivia had gone to bed of course, otherwise this story would not have happened).  Luckily third time was a charm.  Here it is:

The Only Hot Fudge Sauce Recipe You Will Ever Need

4oz. semi-sweet or dark chocolate
3 Tbsp butter
2/3 c water
1/3 cup sugar
6 Tbsp corn syrup
pinch of salt
1 Tbsp vanilla

Melt chocolate and butter together in a double boiler (heatproof bowl set on rim of boiling water pot).  Or in the microwave if you are in a hurry or are lazy.  Meanwhile, boil the 2/3 cup of water (or use 2/3 c of the water from your double boiler!)  Stir chocolate mixture into water.  Add the sugar, corn syrup, and salt, mix until smooth.  Bring to boil, adjust heat and maintain just at boiling point for 9 minutes, stirring occasionally.  Remove from heat, let cool 15 minutes, and stir in vanilla.  Serve warm over ice cream.  Refrigerate and heat individual portions as needed (or eat cold or warm  straight out of the jar with a spoon like I do....)
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