Sunday, July 12, 2009

Sundae Sunday

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!

Take care,
Tania
Love Big, Bake Often

6 comments:

Maria said...

Homemade is always the best! I look forward to your Sundae posts!

J said...

Mmmm, dulce de leche? Pralines and cream? Salted caramel? Can't wait.

Nancy/n.o.e said...

Ice cream really does help in this Georgia heat! We've been churning like crazy, and now I want some fudge sauce to go with my ice cream... This looks delicious!

Marilla @ Cupcake Rehab said...

I want ice cream now!!!

Absentminded Oracle said...

WOW! It looks so good! I just might make some.

Di said...

That looks fabulous! I love hot fudge, but I don't think I've tried Dorie's recipe yet. I'll have to try it out.