I don’t think I have told you of how much I love doing this blog! I not only love the baking aspect of it, but I love showing you everything I bake so you can try it at home. Baking calms me. It is my passion. If I don’t do it almost everyday I start to feel incomplete. And I love sharing this passion with you!
Last Friday I told you that I might have less posts a week. I am only doing this so I can show you my best recipes. I don’t just want any ‘ole recipe going up on this blog. I want to show you my favorites! Don’t think I am doing this because this blog is too much “work” for me, because it’s not. In no way is maintaining this blog work for me. I enjoy it so incredibly much. I enjoy making the creations, taking pictures of them, writing up the posts, and everything else that goes into this blog!
Today I am sharing with you this wonderful Hot Fudge Sauce. It’s ice cream month so what goes best with ice cream – Hot Fudge! This sauce is thick, chocolaty, sticky, and gooey. It is the perfect compliment to cold, creamy ice cream.
Hot fudge is something that can be made very quickly and easily. It comes together so quick you can make it right before you eat ice cream (or before an ice cream party!). You can also make it advance as it stores great. All you need to do is warm it up in the microwave for about 30 seconds before you use it.
The thickness of this sauce is what I loved the most. It is a really dense sauce that showcases the chocolate flavor perfectly. If you prefer your sauce more thin, I suggest adding a little bit more water – For example, using ¾ cup of water instead of 2/3.
You can use this sauce for more than just ice cream too! Tune in next post to see one way how 🙂!
For Printable Recipe, Click here!
Makes: About 2 cups
4 ounces Chocolate, Chopped (I used Callebaut)
3 tbsp. Unsalted Butter
2/3 cup Water
1/3 cup Sugar
6 tbsp. Light Corn Syrup
1/8 tsp. Salt
1 tsp. Vanilla
Place the chopped chocolate and the butter in a heatproof, microwavable bowl. Microwave for 30 seconds and then stir to combine. Microwave for another seconds and stir until almost smooth. Microwave one more time for 30 seconds until completely smooth.
In a medium sized heavy saucepan, bring the water to a boil (on medium-high heat). Add the melted chocolate and stir until combined. Add the sugar and stir. Then add the corn syrup and salt and stir until smooth. Turn the heat to medium and let the mixture boil for about 10 minutes, stirring only 1-2 times.
Remove from the heat and let sit for 15 minutes until it is slightly cooled down. Stir in the vanilla. At this point you can serve it over your favorite ice cream J. You can also store it at room temperature in a sealed container for about 1 week. While it sits it will thicken. When you want to use it, just microwave it for about 15-30 until warm and thinned out. Enjoy!
Recipe from Smitten Kitchen