I mentioned earlier this week that all I want to do is sit around and eat ice cream. Although that’s not all that I’m doing, it is one of the things I’m doing and obviously thinking about often. Summer can be difficult for people with a big sweet tooth. There’s the conflict to turn on the oven for cookies, cake or even broiled peaches but then heat up the house, or to not turn on the oven and miss all of the goodies that you wish that you had. Therefore, the most practical summer dessert is ice cream.
Unfortunately, I don’t have an ice cream maker in the state in which I reside (but I do have one in another state– helpful, right?), so I don’t even have to make up excuses to buy it at the grocery store.
I recently got this huge craving for hot fudge sauce. I went to this awesome ice cream shop in Durham called The Parlour, and I got a scoop of their salted butter caramel ice cream with hot fudge. It was divine, but I actually thought that the hot fudge overpowered the ice cream– it was too chocolatey. I’m 100% a chocoholic, so this really means something. However, it did temporarily subside my craving, but I couldn’t get the hot fudge sauce thoughts out of my head. Alas, I had to make it at home to perk up my plain vanilla ice cream.
As of the last two weeks, homemade hot fudge sauce has been my thing. I’ve had some with ice cream every day, and I’ll dip my spoon into the pot of hot fudge sauce every so often, too. The way that this recipe is originally published is too chocolatey for me like The Parlour’s, so I cut down on the chocolate and add a little extra salt, which contrasts quite nicely with vanilla ice cream.
I imagine that I’ll be adapting it even more soon to make milk chocolate hot fudge, Mexican hot fudge and maybe peppermint hot fudge. I’ll keep you updated, but right now, you need to try the original version.
Hot fudge sauce
adapted from Epicurious
makes about 2 cups
Note: Once refrigerated, the hot fudge sauce will be basically solidified. To reheat, either microwave individual portions in a bowl for 10 seconds or place the glass storage container in a pot that’s halfway filled with water. Set over medium heat, and stir sauce until thinned and warm.
⅔ cup heavy whipping cream
½ cup light corn syrup
⅓ cup dark brown sugar
¼ cup cocoa powder
¼ plus ⅛ teaspoon kosher salt (⅜)
¾ cup semisweet chocolate chips (about 4 ounces)
1 ½ teaspoons vanilla
1. In a small saucepan over medium heat, mix together cream, corn syrup, brown sugar, cocoa powder and ½ cup (2 ½ ounces) chocolate chips. Bring to a boil, stirring occasionally.
2. Once the mixture boils, reduce to low and simmer for 3 minutes, stirring occasionally.
3. Stir in rest of chocolate chips, salt and vanilla. Let hot fudge sauce cool for about 5 minutes before pouring over ice cream. It will thicken as it cools. Store in a glass container in the refrigerator.