Hot Fudge. Sundae Style. The Classic.

Hot Fudge. Sundae Style. The Classic.

You can take all the overcomplicated ice cream desserts: the multi-story towers of melting goo and wafer scaffolding.

I’ll stick with my classic summer romance: the hot fudge sundae.

Our old friend Hot Fudge has been around since 1906. Born at C.C. Browns, a Hollywood Boulevard ice cream parlor on in Los Angeles, it’s been iterated in multiple ways over the years as high and low cuisine.

But that doesn’t make our dear old Hot Fudge a has-been… it’s an enduring favorite thanks to the interplay of contrasts: hot and cold. Bittersweet and creamy. Crunchy and soft. Sweet and salty.

Sometimes the fudge sauce is too one-dimensional, and that’s a shame. But we can fix that. In this homemade version, you can focus on the critical chocolate sauce element. It should be thick and sweet (not too sweet) and also a little bitter and a little salty.

Dress it up with toasted, crushed nuts. Throw in some whipped cream and a banana if you’re feeling crazy.

Here’s my recommendation for the fudgy topping. You can use it for a variety of other desserts as well. Also consider this recipe as a chocolate fondue sauce for dipping slices of orange, apples, pears, fresh berries or cubes of vanilla cake.

Dark Chocolate Fudge Sauce Makes about 1.5 cups

1 cup heavy whipping cream 1 teaspoon vanilla extract 1/4 teaspoon salt 12 oz bittersweet chocolate chips (I like 60-65% cacao) 1 tablespoon brandy or liqueur of your choice (optional)

  1. In a medium-size saucepan, combine the cream, vanilla extract and salt. Heat over medium heat until the mixture steams.
  2. Remove from the heat and stir in the chocolate pieces and brandy (if using) until completely melted and smooth. Adjust the thickness, as desired, with a little more milk or cream if you like it thinner.
  3. Serve immediately over ice cream, or use as a chocolate fondue. Can be stored and gently re-heated in a water bath.


Miss Ginsu

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