Between the picture of this in the mag, and the description ("this is the kind of hot fudge sauce that becomes slightly firm and chewy when it hits hard-frozen ice cream")- I practically drooled. I'm just waiting for an excuse to have my nieces and nephews over for hot fudge brownie sundaes!
Hot Fudge Sauce
Prep. time: 30 minutes plus cooling
Yield: about 2.5 cups sauce
4 T. unsalted butter, cut into chunks
1/4 cup light corn syrup
4 oz. unsweetened chocolate, finely chopped
3/4 cup darn brown sugar
3/4 cup dark granulated sugar
1.5 cups heavy cream
1/4 tsp. salt
2 tsp. vanilla extract
In a large sauce pan, melt butter over medium heat ans swirl it around in pan to coat sides. Add corn syrup and chocolate and stir until chocolate. Add sugars, cream and salt and continue to cook over medium heat until mixture comes to a boil. Insert candy thermometer, if using.
Boil gently for 7 to 9 minutes, without stirring (stirring can cause sauce to become grainy), until sauce is thickened. (Thermometer will register between 220 F and 224). Remove pan from heat.
Pour sauce into heatproof bowl or container. Whisk in vanilla. Set aside to cool slightly for few minutes before serving.
Sauce keeps covered and chilled for 2 weeks. Cool sauce completely, at room temp, before covering and chilling; any condensation will make it grainy. To reheat sauce, let come to room temperature, uncovered, then place in double boiler or microwave before serving.
Source: Chocolatier
Hot Fudge Sauce
Prep. time: 30 minutes plus cooling
Yield: about 2.5 cups sauce
4 T. unsalted butter, cut into chunks
1/4 cup light corn syrup
4 oz. unsweetened chocolate, finely chopped
3/4 cup darn brown sugar
3/4 cup dark granulated sugar
1.5 cups heavy cream
1/4 tsp. salt
2 tsp. vanilla extract
In a large sauce pan, melt butter over medium heat ans swirl it around in pan to coat sides. Add corn syrup and chocolate and stir until chocolate. Add sugars, cream and salt and continue to cook over medium heat until mixture comes to a boil. Insert candy thermometer, if using.
Boil gently for 7 to 9 minutes, without stirring (stirring can cause sauce to become grainy), until sauce is thickened. (Thermometer will register between 220 F and 224). Remove pan from heat.
Pour sauce into heatproof bowl or container. Whisk in vanilla. Set aside to cool slightly for few minutes before serving.
Sauce keeps covered and chilled for 2 weeks. Cool sauce completely, at room temp, before covering and chilling; any condensation will make it grainy. To reheat sauce, let come to room temperature, uncovered, then place in double boiler or microwave before serving.
Source: Chocolatier