It's summer. It's hot in Georgia. Ice Cream always makes the heat so much more bearable. And what better way to eat ice cream than in a sundae?? We haven't been eating too much ice cream around here. We have always made it a special treat for all of us. When the boys get ice cream they always make such a big deal about it and ooohhh and awwww and there is always a "Thank You Mama" after eating it.
Alot of my blogging friends have been making their own ice cream and I have been drooling over their blogs lately! We don't own and ice cream maker. (boo hoo) And I recently made it without one, but I really really want one.
So for the rest of the summer I am planning on featuring a homemade ice cream and some kind of sundae topping. This week is store bought ice cream....I could have waited til next week to launch this idea, but I really really wanted to make some Hot Fudge Sauce! So we had Edy's French Vanilla in the freezer and went with that! Next week....who knows....leave me a comment and suggest an ice cream for me to make (I might have a new maker by then!!)
But in the meantime look at this Hot Fudge Sauce!
It is lush, rich, thick, shiny, and absolutely delicious! Thank you Dorie Greenspan!
I made her recipe from her book "Baking, From my home to yours".
Here is the recipe,
Courtesy of Dorie Greenspan
1/2 stick (4 tablespoons) unsalted butter cut into pieces
6 oz bittersweet or semi-sweet chocolate, finely chopped (I used choc chips!)
3/4 cup heavy cream
3 tablespoons light corn syrup
2 tablespoons sugar
1/4 teaspoon salt
Set a heatproof bowl over a saucepan of simmering water, put the butter in the bowl, top with the chocolate and heat, stirring once or twice, until the ingredients are melted. Keep the heat very low - you don't want the mixture to get so hot that the butter and chocolate separate. Transfer the bowl to the counter when the mixture is smooth.
In a small heavy-bottomed saucepan, stir together the cream, corn syrup, sugar and salt, then bring to a boil. Boil for 1 minute and remove the pan from the heat.
Pour about one quarter of the hot cream over the chocolate and, with a rubber spatula and starting in the center of the bowl, stir the two mixtures together in ever-widening concentric circles. When it is smooth, pour over the remainder of the cream in 2 additions, stirring gently until the sauce is shiny and smooth again.
Allow the sauce to cool for about 10 minutes.
Store the sauce in a tightly covered jar in the refrigerator for up to 3 weeks. Warm it gently in the microwave to bring to pourable consistency.
Ok...I have to say that I will never by jarred hot fudge sauce again. Why? When in ten minutes you can have this?!?!? I'm hooked.
I have lots of sundae toppings in my head. Need to write them out so that I can get them out of my head and onto recipe cards. For next week I am thinking caramel...but caramel ice cream or sauce? hmmmmm.....
Hope everyone had a good weekend...and that you were able to end yours with a sundae too!
Love Big, Bake Often