This morning, I found a fabulous recipe on an even more fabulous baking blog. All was well - delicious and decadent, ooey and gooey - but then, if you can believe it, the recipe called for Smucker's Hot Fudge topping.
Store bought hot fudge?! Aren't I skipping out on a huge step here? Does anyone else feel like this is cheating?
Granted, the Smucker's option is perfectly tasty, which would be more than enough if you were quickly whipping up a dessert in the private of your own home, intending to eat it in the dark, by yourself, or else electing to sit down with it, and a large spoon, whilst having a much-needed cry.
Not the case on a baking blog... People to impress here!
I really was quite disappointed by the call for store bought hot fudge and decided to figure out how to make my own. At the end of the day, I needed to present a dessert that I had made 100% myself - no cheating allowed!
Homemade chocolate fudge sauce, here we come.
Fortunately, I am not the only one who feels this way. A quick search led me to Smitten Kitchen where they had an easy recipe that was almost mindless to make... and it tasted just like a chocolate sundae sauce should!
It's the Frank's Red Hot Sauce of dessert... I put that sh*t on everything.
But, actually. Check out the next two recipes. So much chocolate fudge sauce.
Hot Fudge Sauce
Adapted from Silver Palate Cookbook
Yields 2 1/2 cups
This is a deep, dark fudgy bittersweet sauce that firms up on ice cream.
4 ounces unsweetened chocolate
3 tablespoons butter, unsalted
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
Pinch of salt
Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. 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. Allow sauce to boil for nine minutes.
Remove from heat and cool for 15 minutes. Stir in the rum and serve warm over ice cream.
Do ahead: Sauce can be easily and quickly reheated in the microwave for 15 to 30 seconds. Stir and it will be shiny and even again.
Look who wants some!