It's been so long since I've posted a recipe. I have so many stories to share and recipes to write about but I'm not particularly in a writing mood I just really want you to make this hot fudge sauce before summer is over. It will make your family and friends so incredibly happy. I love how bitter and dark yet creamy it tastes. It's silky smoothy but perfectly sticky and just how you want hot fudge to be. I highly recommend it poured over a scoop of vanilla ice cream with a scattering of crushed peanuts. I tweaked the recipe ever so slightly but the original is perfect so I will share that. Of course as you can imagine, the quality of the chocolate you use really comes through, so take that into account when choosing your ingredients.
Recipe from Brown Eyed Baker
2/3 heavy cream
1/2 cup organic corn syrup
1/3 brown sugar (recipe calls for dark but I used light)
1/4 cup Dutch processed cocoa powder (regular is also fine)
1/4 teaspoon sea salt
6 ounces bittersweet chocolate, divided in half
2 tablespoons butter
1 teaspoon vanilla
In a saucepan (I use an enamel milk pot which I love and highly recommend for your kitchen), over medium heat, bring cream, syrup, brown sugar, cocoa powder, salt and half the chocolate to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in remaining chocolate, butter and vanilla, stir until smooth and incorporated. Let cook for 20 minutes before using (it will continue to thicken). Store in an air tight container for 2 weeks. To reheat, you may microwave or heat in small sauce pan on stove (I use a small Turkish coffee pot which I also recommend for your kitchen).
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