Tuesday, April 13, 2010

Hot Fudge Sauce

Mind if I just eat it by the spoonful? Yes, please! Sorry the picture is so bright; Lochmead Vanilla ice cream, while very edible, isn't very photogenic. Hot Fudge Sauce, a natural model and devourable (yes, I just made up a word)! This recipe is from a Crate & Barrel cookbook I got for Christmas from the lovely Mrs. Wade.

2/3 c. heavy cream
3/4 c. light brown sugar (do NOT substitute dark brown)
1/4 c. superfine sugar
1/2 c. unsweetened cocoa, sifted (do NOT substitute chocolate bar)
3 T. unsalted butter, cubed
1 tsp. vanilla extract
a pinch of salt

Put the cream, light brown sugar, superfine sugar ,and cocoa in a saucepan. Gradually bring to a boil, stirring occasionally. Turn down the heat and simmer gently for 1 minute, stirring continuously. Stir in the butter, vanilla extract and salt. Serve warm.