![]() ![]() Vanilla extract- For a well-rounded, classic hot fudge flavor.Light corn syrup- It provides more shine and a touch of sweetness to the dark chocolate flavor.It also helps the chocolate melt smoothly, no matter what quality of chocolate you choose to use. Butter- As I’ve mentioned, butter adds richness, shine, and flavor.Half and half to the rescue! The hot fudge is still rich and creamy, but keeps its saucy texture as it cools. Full-fat half and half- Traditional chocolate ganache is made with heavy cream, but it causes the hot fudge to harden on ice cream.Semisweet or bittersweet chocolate- You can use chocolate chips or chopped chocolate, and higher quality chocolate will produce better flavor.I’ve made a few slight changes to the ingredient list to make it work as a hot fudge sauce, but the method is the same- melt it all together, stir until it’s smooth, and enjoy it on everything from ice cream to brownies to cakes. What is chocolate ganache? It’s basically chocolate that’s melted and thinned out with heavy cream to a make a rich and indulgent chocolate sauce, with butter added for more richness, flavor and shine. What sets this hot fudge sauce recipe apart from others is that it’s basically chocolate ganache disguised as hot fudge, and you’ll notice that is uses a different cooking method than traditional recipes. What Makes this Hot Fudge Sauce So Amazing? This recipe requires just 5 basic ingredients and only a few minutes to make. Thankfully, hot fudge sauce is easy to make at home! And so much more delicious than store-bought brands. It should be very thick, super chocolaty, and have the most delicious smooth and creamy texture when poured over ice cream. Hot fudge sauce is one of those things you don’t want to mess with. This recipe is sponsored by Go Bold With Butter. For a really wicked treat, there’s nothing quite like a spoonful of fudge sauce straight from the jar!įor more easy sweet sauces that are delicious on ice cream, try my 2 ingredient vegan chocolate sauce, or my honey caramel sauce.This is the richest, most chocolaty hot fudge sauce you’ve ever tasted! It’s the perfect topping for ice cream and other desserts.Don’t just serve on ice cream! Spoon over an equally quick steamed pudding, over cheesecake or serve sandwiched into a cake.Reheat gently in a saucepan, or in the microwave to serve. Any leftovers will keep for a couple of days in the fridge, sealed in a jar.For a lighter and fudgier sauce, use light brown sugar for a deeper flavour, use dark brown. 12.5 g of each per person is a generous portion. If you need to make more, simply use equal weights of unsalted butter, brown sugar and double cream. If you cook it too long, it will turn to toffee! Top tips for easy hot fudge sauce Once it’s glossy and has reached a thick, fudgy consistency that coats the back of a spoon, it is ready. Step three – Simmer for a few minutes, stirring all the time as the sauce thickens. Heat on the stove top on a low heat, stirring constantly as the butter melts and sugar dissolves. Step two – Put all three ingredients in a small saucepan. Step one – Measure out equal weights of the ingredients – unsalted butter, brown sugar and double cream. This sounds like an ominous warning, but it really isn’t. It keeps well in the fridge, and can be reheated, but again, take care: don’t reheat too much or too fast, or it can split or turn to toffee. This easy fudge sauce recipe is really simple to make: just don’t turn the heat up too high. ![]() The ice cream will be frozen hard when you serve it, and won’t melt too quickly from the hot sauce. To make the most of the effect, allow the ice cream to soften enough to scoop, but re-freeze the scoops on a cutting board covered with clingfilm. The contrast of hot and cold brings back memories of lunch at home in my first year at primary school my mother would give me the occasional treat of ice cream topped with hot homemade jam. A bowl of good ice cream is a quick and easy starting point, but I’m a big fan of jazzing it up a bit with something like this fudge sauce. Dessert, pudding, afters, sweet… whatever you call it, occasionally I indulge myself – just a tad – at the end of a meal. ![]()
0 Comments
Leave a Reply. |