Ice cream sundaes with homemade hot fudge, whip cream and M & Ms. Need I say more?
Classic Hot Fudge from David Lebovitz's The Perfect Scoop
3/4 c. heavy cream
1/4 c. packed dark brown sugar
1/4 c unsweetened Dutch-process cocoa powder
1/2 c. light corn syrup
6 ounces bittersweet or semisweet chocolate, chopped
1 Tbl butter
1/2 tsp vanilla extract
Mix the cream, brown sugar, cocoa powder, and corn syrup in a large saucepan. Bring to a boil and cook stirring frequently, for 30 seconds.
Remove from the heat and add the chocolate and butter, stirring until melted and smooth. Stir in the vanilla. Serve warm.
(This sauce can be stored in the refrigerator for up to two weeks. Rewarm gently in the microwave or by stirring in a saucepan over very low heat)
Oh, that looks yummy!
ReplyDeleteMmm... my guess is that it would barely last two days let alone two weeks! Bother, I am looking at this at 10am at work, just when I get really starving for a snack....
ReplyDeleteHot fudge sundaes are a huge weakness of mine. I guess I know what I'm doing next weekend ....
ReplyDeletewow. I haven't indulged in a hot sunday in way too long of a time.
ReplyDeletethat. looks. amazing.
(and we have that book to, it rocks.)
I meant "too."
ReplyDeleteJust so you know.
I can spell.
I think I need to go make that right now. YUM!
ReplyDeletethe perfect scoop is one of my favorite cookbooks. i have yet to try to hot fudge, but it's definitely calling to me now!
ReplyDelete