Hot Fudge Topping Redux
‘Tis the season…for ice cream and, obviously, hot fudge!
Now, you may or may not have noticed, but I already have a recipe for hot fudge on my blog. That fudge topping is from America’s Test Kitchen, and it is fabulous—everything you expect it to be. Having said that, this current recipe is equally fabulous—but it has the added advantage of being somewhat easier to make. All you need are the ingredients and a microwavable bowl. If the microwavable bowl has a storage lid, so much the better. 🙂
Although I haven’t yet made the peanut butter-chocolate or butterscotch-chocolate variations for this topping, I am including them here. I expect they will be equally fabulous. Enjoy…
Hot Fudge Topping Redux
Yield: about 2 cups
Ingredients
- 8 oz. (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note)
- 4 tbl. (1/2 stick) butter
- 1/4 cup light corn syrup
- 2 tbl. packed light brown sugar
- 2 tbl. natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy)
- 3/4 cup heavy cream
- 1 tsp. vanilla
These medicines are also used to prevent diseases, to protect and cheap viagra professional http://icks.org/n/data/ijks/1482467798_add_file_9.pdf improve brain health gains saliency and urgency. How can we naturally normalize the alkaline condition of bile and pancreatic juice? Only minerals and bicarbonate from food, mineral supplements, and healing pfizer viagra mastercard http://icks.org/n/data/ijks/1482456353_add_file_6.pdf mineral water can naturally neutralize the whole body acidity. The blood vessels get buy levitra damaged due to hypertension, which reduces blood flow to the brain. Yes you have probably heard http://www.icks.org/data/ijks/1482386607_add_file_9.pdf price of viagra about this Amazon palm fruit.
Directions for Microwave
Place chocolate chips and butter in a medium-sized bowl (at least 4 cups). Microwave at 50% power; then stir. Continue microwaving in 1-minute increments until you can stir the mixture smoothly.
Add the corn syrup, brown sugar, and cocoa powder. Stir to combine. Add the heavy cream and whisk until combined. Microwave at 50% power in 30-second increments until the mixture is warm enough to your liking. Stir in the vanilla.
Directions for Stovetop
In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar, and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3 to 5 minutes. Don’t let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency.
Remove the pan from the heat and stir in the vanilla.
Peanut Butter-Chocolate Variation: Use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup.
Butterscotch-Chocolate Variation: Use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons.
Use immediately or store the sauce in the refrigerator for 1 to 2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don’t let it boil or simmer) or in the microwave for 20 to 30 seconds at a time—thin with additional milk or heavy cream, if needed.
Notes
- The hot fudge sauce (any flavor) will only be as good as the chocolate you use. I prefer and always use Ghirardelli bittersweet chocolate chips.
- In the peanut butter and butterscotch versions, it really does help to lighten up and go with at least part milk chocolate, otherwise the chocolate flavor overwhelms the add-in flavors of peanut butter or butterscotch. The sauce is still very rich and chocolatey.
Source: Recipe is from Mel’s Kitchen Café
Some other recipes you may like:
