Writer’s block is rough. I’m gonna chalk it up to jetlag, considering I was in my bed at 10pm last night trying to write this post. I also deleted the first 5 things I wrote. I was trying to be all clever and observant about hot fudge sauce but… it’s hot fudge sauce. That’s it.
I was in Sarasota this weekend for my grandfather’s military memorial. We had the “main” memorial in July in NY which everyone in the family was home for. This past weekend we had a smaller military service at the National Cemetery with the Air Force. I wanted to be there for that and to represent my immediate family (since they couldn’t make it) but to also have some time with my Grandma.
There was a lot of family time, but some of my favorite moments were my grandma and I sipping on wine, watching a movie on TV (I watched and she slept), and getting a head scratch (actually my favorite things in the world). It was just really nice to recharge and get away from Los Angeles for a few days.
This sauce was easy to make, deliciously thick and rich, and one of the more delicious homemade fudge sauces I’ve had!
I know it’s cooling down in most parts of the country, but the great thing is that the hot fudge sauce is hot so it’s totally okay to still eat cold ice cream. Or you can bake it into a chocolate cake like I did (delicious) or just eat it with a spoon. That’s okay too.
Hot Fudge Sauce
makes about 2 cups
1/3 cup cocoa powder
1/3 cup light brown sugar
1/2 cup light corn syrup
3/4 cup heavy cream
1/4 teaspoon salt
4 ounces bittersweet chocolate, chopped
3 ounces semisweet chocolate, chopped (I used chocolate chips)
2 tablespoons unsalted butter
2 teaspoons vanilla extract
In a medium saucepan over medium heat, stir together cocoa powder, brown sugar, corn syrup, heavy cream, salt, and half of the chopped chocolate. Cook over medium heat, stirring occasionally, until everything is smooth and melted together. Remove pan from heat and stir in remaining chopped chocolate, butter, and vanilla. Stir until smooth.
Store in glass container or mason jar and keep in fridge. Heat up hot fudge in microwave before serving.
[source: lightly adapted from Joy the Baker]