Sunday, October 19, 2008

Hot Fudge Sauce

Hot fudge sauce makes any bowl of ice cream into something special. We found that combining cocoa powder⎯Dutch-processed for the richest color⎯and semisweet chocolate produced the fudgiest flavor.

Makes about 2 cups
10 ounces semisweet chocolate, chopped
1/3 cup Dutch-processed cocoa powder, sifted
3/4 cup light corn syrup
1/3 cup sugar
1/3 cup heavy cream
1/3 cup water
Pinch table salt
3 tablespoons unsalted butter, cut into 1/4-inch pieces
1 teaspoon vanilla extract
  • Microwave chocolate, whisking often, until melted and smooth, 1 to 3 minutes. Whisk in cocoa until dissolved.
  • Meanwhile, simmer corn syrup, sugar, cream, water, and salt in medium saucepan over medium heat, stirring frequently, until thickened, about 4 minutes.
  • Off heat, whisk in butter and vanilla. Cool mixture slightly, about 2 minutes, before whisking in melted chocolate until smooth. Serve warm.
  • The sauce can be refrigerated in an airtight container for up to 10 days. Reheat in a small saucepan over low heat or microwave, stirring often, until warm and smooth, 1 to 3 minutes.

from Cook's Illustrated e-mail

_/\_/\_

No comments:

Post a Comment

I appreciate and welcome your comments. You can e-mail me directly at meeyauw at gmail dot com.

LinkWithin

Related Posts with Thumbnails