July 25th is National Hot Fudge Sundae Day!
By now you should know I have been making ice cream every week! While I like lots of “stuff” in my ice cream, I rarely spend the time to make a sundae. Too impatient, I guess!
However, today is National Hot Fudge Sunday day. That meant I needed to make hot fudge. Warm, thick, chocolate. I tell you, it was such a pain to have to make this. Yes, that was sarcasm!
Not only is this sauce easy and quick to make, it is delicious! There is now a container of hot fudge sauce in our refrigerator. A quick re-heat in the microwave, and this is a great addition on top of homemade ice cream (and I know where you can find some great recipes…hint, hint!). I made my sundae with scoops of magic cookie ice cream (recipe coming soon!), topped with hot fudge sauce and toasted coconut!
Hot Fudge Sauce
Adapted from Smitten Kitchen
Prep time: 20 minutes
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon sea salt
1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
1/4 teaspoon vanilla bean paste
In a medium-sized saucepan, combine the heavy cream, corn syrup, brown sugar, cocoa powder, salt, and 1/2 cup of chocolate chips. Place over medium heat and bring to a boil, stirring continuously. Reduce the heat to a simmer and let cook for 5 minutes. Remove from the heat and add in the rest of the chocolate chips, butter, and vanilla bean paste. Stir until the chocolate is melted and the mixture is smooth. Let the hot fudge cool to warm before serving it over ice cream. Enjoy!
Made with love, not calories!