5 Minute Hot Fudge Sauce

Remember when I made this chocolate loaf cake? It was so good and so easy that when I realized I lost the recipe write up I originally made, I went ahead and used my notes to make it again... just to make sure... yeah.  That's my story. I'm sticking to it.

I kept getting compliments on how good that cake looks, and honestly, it really is just that good.  Then I started thinking about what I really wanted to do with that cake and decided that I should just go ahead and do it already.

When my family would eat out while I was growing up, if I could swing dessert I always ordered the same thing.  Hot Fudge Cake with vanilla ice cream and nuts.  Always.

And it was always a HUGE serving. I can't remember for sure, but I'm fairly certain I always polished it off too.  I decided to make one huge, big bowled, spoons for the whole family kind of serving for this Hot Fudge Cake too.  It actually ended up being a really fun and kind of silly/sweet bonding time with A. who loved the chocolate loaf cake plain, but has asked me about this Hot Fudge Cake almost every day since.

The thing about this Hot Fudge Cake is though that, as good as the cake itself has to be - chocolatey, moist, tender with a sturdy-ish crumb - you can't just use some run of the mill hot fudge on it, and definitely not just chocolate syrup.  Oh no.  It has to be the real thing.

In this case, I came up with this idea late in the day and just couldn't wait to try it, but also didn't have long to make the hot fudge.  I wanted instant gratification hot fudge.  That's not to say that the original, traditionally made version actually takes too much longer, because it doesn't, but I was too lazy to fiddle with the stovetop.

By taking a few little chances and making some convenient adjustments to an already stellar recipe, I got exactly what I wanted.  So, if sometimes, you are like me and just need the good stuff right now.  Give this a try!

5 Minute Hot Fudge Sauce

Makes about 2 cups

Printable Version

3/4 cup heavy cream

1/3 cup light corn syrup

1/3 cup dark brown (or light brown) sugar

1/3 cup Dutch cocoa powder

1/2 teaspoon sea salt

6 ounces good quality bittersweet chocolate, finely chopped

4 tablespoons unsalted butter, cut into small pieces

2 teaspoons pure vanilla extract

In a large glass measuring cup or other microwave safe bowl whisk together the cream, corn syrup, brown sugar, cocoa and salt to combine well.  Microwave on high 1 to 1 1/2 minutes until hot but not boiling over.  Start with 1 minute, then just look and see if it is just simmering - it will be hotter than you think if it is simmering, so don't wait for it to boil and scald.

Add the chopped chocolate and butter to the mixture and let it sit and melt for 1 minute.  Use a small whisk or rubber spatula to stir the chocolate and butter into the mixture until melted and smooth.  Microwave for 30 seconds more if needed, just enough to make sure all the chocolate and butter are melted without scorching anything.  Add the vanilla and stir well to combine thoroughly.

The hot fudge can be used right away or cooled to room temperature then stored in a tightly lidded, airtight, heat proof container in the refrigerator.  If using the fudge out of the refrigerator, heat it gently in a bowl of hot water or in 10 second bursts in the microwave till just the desired consistency.

(This recipe is liberally adapted from Dorie Greenspan - for a fantastic traditionally made version, go here).

TWD: Burnt Sugar Fudge Ripple Ice Cream

Well, I'm late to the party, but I come bearing hand-made ice cream and even embellished it with a thick ripple of fudge. Did I mention I had to go the hand-made route? No, not just homemade HAND-made.

Yes, I'm proud of myself for following through on it, against all odds (odds being lack of groceries, 11 week old complicated baby, and the fact that I'm having surgery tomorrow - yeah, I'm feeling pretty crazy at the moment.... what better reason for ice cream then, right?! - more on all the above soon, I promise, I have details to share and just haven't gotten in gear to do it yet).

I obviously still haven't gotten around to replacing my ice cream maker that broke last year, but I didn't want to miss this week's Tuesdays with Dorie pick from my darling friend and fellow Utahn Becky over at Project Domestication. Becky is a complete doll and I didn't want to let her down this week. So, I hope you will all forgive my being late to the party.

So, Becky, this one is for you my dear.

I actually finally made it to the grocery store for milk and cream, which I was of course out of, late on Monday afternoon. I then went home and didn't get to start making the custard until around 8:30pm. I then just stuck the custard in the fridge to cool until this morning. I then put it in the freezer, whisked it about 45 minutes later, stuck it back in the freezer, then ignored it for another 45 minutes, whisked it again, repeated that process one more time.

Then it was thick enough for me to bust out my KA with beater blade. I froze my KA bowl, then dumped the thoroughly chilled and mostly frozen custard into the bowl with the blade to act as my churn. I then beat the custard on one of the highest settings for about 30 seconds to whip some air and texture into the mixture. Then I dumped the well churned stuff into a shallow baking dish and drizzled some slightly warmed chocolate ganache (which had a little corn syrup in it to keep it supple and more chewy than hard) so that when I scooped it out it would get that rippled effect. I didn't do as good of a job on that as I wanted, but that was mostly just my lack of technique. It came pretty darn close.

I covered the whole mixture with a piece of plastic wrap right on top of the ice cream and let it freeze and harden for a couple more hours before scooping, and voila, Burnt Sugar Fudge Ripple.

The flavor of the ice cream alone is complex and heavenly. As you can see I really let my sugar caramelize to a golden amber color which really enhanced that deep caramel flavor. The recipe is a keeper, even if it was a little more labor intensive here, I'm glad that I was able to get myself to do it, even without a specialty machine and more time.

Make sure to check out the LYL post for more ice creamy goodness from the TWD group.