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OK you fellow chocoholics, listen up. If you are like me and answer YES to the following three statements, then this one is for you!
- I love chocolate
- I always choose the darkest chocolate
- I enjoy hot fudge sauce on top of vanilla bean or coffee or coconut ice cream
I am naming this “eclipse hot fudge”, because I just got back from TOTALITY in Madras, Oregon with my sisters, and I told them they must make this sauce. It is a chocolate blackout. It is almost as good as Totality. Truthfully though, even dark chocolate isn’t as good as Totality… Complete magic!
But back to my original thought. This is the ULTIMATE hot fudge sauce. I deleted the other recipes I have had on my computer since the end of time – all those with evaporated milk, with manufactured squares of unsweetened chocolate. I am finished with my search for hot fudge – and once I settle on the perfect anything – be it recipes for chocolate chip cookies, brownies, or chocolate cake…I no longer am interested in a new or more hip or exciting formulation. Call me stubborn, call me set in my ways, but that is the truth.
If you want, you could always change this a bit by adding mint extract and chopped peppermint candies to top a sundae or coconut extract with toasted coconut or almond extract with toasted almonds. But as far as I’m concerned, just give me pedestrian hot fudge. We did a blindfolded taste test last night with my favorite gourmet hot fudge sauce that I have been ordering on the internet for a long time, and there was no question. THIS is the winner.
The only hard part, really, is chopping up chocolate and truthfully it just isn’t that hard. I just took a wide sharp knife, began at a corner and kind of chopped/shaved the chocolate until it weighed in at six ounces.
I beg you to make this! It isn’t bad at all for dipping banana chunks either. I use this for my grandkids by warming up a couple of tablespoons of fudge in a shallow dish and then topping it with a small scoop of great ice cream. We call this “floating island” and it is what the kids always request for dessert. Nothing could be easier or better. The origin of this recipe is from a 2004 issue of Gourmet Magazine, may she rest in peace. Make this in her memory!
Eclipse Bittersweet Hot Fudge Sauce
- 2 tablespoons (30 grams) salted butter
- ⅔ cup (155 ml) heavy whipping cream
- ½ cup (170 grams) Lyle’s golden syrup (grocery stores often carry this near the breakfast syrups)
- ¼ cup (50 grams) packed dark-brown sugar
- ¼ cup (20 grams) cocoa powder (Scharfenberger is my favorite)
- ¼ teaspoon fine sea salt
- 6 ounces (170 grams) good quality bittersweet chocolate, chopped
- ½ teaspoon pure vanilla extract
Wash and dry two empty glass jars (I always use recycled ones) that will each hold a cup of liquid and set aside.
Combine everything except cocoa, chocolate, vanilla and salt over medium heat and bring to a simmer. Barely simmer on low, stirring, for three to five more minutes after everything has melted (220 degrees) remove from heat and stir in chopped chocolate, cocoa and salt. Whisk and put on low for 1 more minute until thick. Take off heat and whisk in vanilla.
It’s now ready to ladle over ice cream, although it thickens more as it begins to cool, so you could also wait for 15 to 20 minutes before doing so, if it’s not too unbearable.
Pour leftovers into a jar or jars and refrigerate. Hot fudge sauce keeps chilled in the fridge at least a month and often two, although it’s rare it lasts that long. When cold it resembles thick chocolate ganache. This is the last thing I pack in my suitcase when I go to Belize so that I have something spectacular to eat with the excellent coconut ice cream there.