Just tried out this recipe–like others, I did find that the sauce separated during the last minute of cooking, sort of in the manner of cream-puff dough. Stir and it will be shiny and even again. Stir in the rum and serve warm over ice cream.ĭo ahead: Sauce can be easily and quickly reheated in the microwave for 15 to 30 seconds. Remove from heat and cool for 15 minutes. Turn the heat up and stir until mixture starts to boil adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Add the sugar, corn syrup and salt and mix until smooth. When the butter and chocolate have melted, stir the mixture into the boiling water. Meanwhile, heat the water to boiling in the small, heavy saucepan. Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. This is a deep, dark fudgy bittersweet sauce that firms up on ice cream.ġ tablespoon rum (or other flavoring, such as a flavored liquer or vanilla extract) Psst: There’s a newer and more beloved hot fudge sauce recipe on the site. Two years ago: Green Tea Cookies and Mom’s Chocolate Chip MeringuesĪdapted from Silver Palate Cookbook That there is Ciao Bella’s hazelnut gelato, not bad at all. (Which tastes remarkably like frozen creme brulee, evil thing that it is.) But then I got sick and lost my appetite for everything except, well, ice cream and come Friday, we had to go to the store to find something to pour the sauce over. You should totally go for it.Ībout that ice cream: Earlier in the week, intent upon making this sauce this week, I made a batch of David Lebovitz’s most excellent vanilla bean ice cream. ![]() There are kids and birthdays and chocoholic family members and, uh, you and spoons and a hunch that it might be good straight from the fridge. Maybe I’ve stepped too far into the Tahitian vanilla bean ice cream in a pool of cognac, drizzled in the world’s most expensive chocolate, covered with shaved white, black and clear truffles, topped with edible 25-karat gold leaf world… Let me fix that right now.īecause really, everyone should have a recipe for hot fudge sauce. ![]() Is it me, or does something about hot fudge sauce on ice cream seem distinctively retro? I don’t hear much about fudge sauce and their accompanying sundaes these days. ![]() But really, the crazy didn’t start with my generation, despite the fact that I may or may not have crafted a really elaborate chicken dish this week when sick and not remotely interested in cooking or eating it. Raise your hand if you’re surprised that my mother used to make us homemade hot fudge sauce for our ice cream? Right, I see you’re not new here! Welcome back.
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