Food Friday: Ben & Jerry’s Hot Fudge Sauce
Photo by sugarsavvy.net.
Who saved me from having to take this photo this morning.
I know what you’re thinking. Here, I’ll say it for you:
A) She’s got nerve to post a recipe for hot fudge sauce after yesterday’s post.
B) Didn’t she just post a recipe for hot fudge sauce?
C) Does she ever do anything besides eat ice cream and dessert?
And the answers to the above are I know, yes and hardly ever.
But today you get another look at hot fudge sauce, because I made a blessed QUART of it last night in anticipation of a reunion of wonderful friends at our house this weekend, the impending arrival of some of THIS ice cream (read on to the part about the chocolate) and, well, my birthday. Because it’s my birthday and I’ll make hot fudge sauce if I want to. In fact, I might even put it on my cereal this morning.
I’m not sure that Graeter’s ice cream actually needs hot fudge sauce, because, did you read on to the chocolate part? No? Here:
Graeter’s is famous for the massive chunks of chocolate found in our signature chip flavors. We
create these unique chips by pouring our own specially prepared liquid chocolate into the French Pot just as the ice cream is finishing. A paddle is then used to break up the frozen layer into the randomly sized chunks of chocolate.
But I’m not actually willing to take the risk that it DOESN’T need hot fudge sauce, so here we are. Me with a quart of it, and you with a recipe for Ben and Jerry’s Hot Fudge Sauce. I was dying to try this one, because it is the only one I’ve found without evaporated milk and/or corn syrup, things I would rather not eat if I could just have pure butter, cane sugar, chocolate and cream.
This recipe comes from Ben & Jerry’s Homemade Ice Cream and Dessert Book, which, of course, is on my bookshelf.
Ben & Jerry’s Original Hot Fudge Sauce
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
3/4 cup unsweetened cocoa powder
2 cups sugar
1/2 cup milk
1/2 cup heavy cream
In a double boiler, melt the chocolate and butter, stirring frequently. Add the cocoa and whisk until it dissolves.
Using a slotted spoon, gradually stir in the sugar (the mixture should be the consistency of wet sand.) Cook over the simmering water, stirring occasionally, for 20 minutes. Gradually stir in the milk and cream. Continue cooking and stirring for one hour, checking the water level in the double boiler and replenishing it when necessary.
When the fudge is completely smooth and the sugar is dissolved, the sauce is ready. Makes one quart. Keeps in the refrigerator for quite some time. Reheat as needed, like when your case of Graeter’s ice cream arrives.
Variations
Peppermint Hot Fudge: Add 1/4 teaspoon peppermint extract
Grand Marnier Hot Fudge: Add 3 Tablespoons Grand Marnier
Almond Hot Fudge: Add 1/2 teaspoon almond extract
I haven’t had it on ice cream yet, but I can report that a spoonful of it made me forget that I have at least as many gray hairs as my new age today. You know, 29.
What have YOU got cooking for Food Friday today? Leave it in the comments!
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Anna Sawin is a Connecticut-based portrait, wedding, and editorial photographer. She lives in the shoreline town of Stonington with her family and has discovered the perfect cupcake. Just ask, she is willing to share her secret.
Happy Birthday!!!!!
As one of the dear friends, Happy Birthday, and THANK YOU! Can’t wait. Bringing a little something else chocolate to slide under the chocolate chunks and chocolate sauce. Gluttony rules.
HAPPY BIRTHDAY! Have a great weekend!!!
(PS–You can never post too many things related to desserts or chocolate.)
oh, yum, i hope everyone hasn’t eaten it all by the time i (we) arrive tomorrow night. the baby REALLY likes chocolate.
i made cookies to bring, good thing i put white chocolate chips in them, for a little variety…
HAPPY BIRTHDAY!
happy birthday!
that sounds like it would be particularly good on top of this:
http://farm4.static.flickr.com/3149/2767422087_6b76b4b03a.jpg?v=0
(in case you can’t read the text on the carton…it’s my photo of Blue Bell’s Delta Blues ice cream: that’s blueberries, blueberry sauce, and pie crust pieces in a creamy ice cream. and it’s awfully damn good)
Happy Birthday Anna!
And for the record; you can never have too many postings about hot fudge sauce. yum!
Happy birthday! And also, I’m hormonal. Can you convert the recipe to relfect a larger batch? Say, the size of a bathtub?
Happy Day!
Happy Birthday Anna! We hope you have a wonderful birthday with many more happy days to follow! Yum on the fudge… I wish there was a way to just reach out and taste it on screen!
Happy Birthday, Anna!!!
YUM! 😛
Happy Birthday!!! Hope it’s beautiful and full of all things chocolate-y… Enjoy! 🙂
♥
Ohh, massive chocolate chunks! I’m droooling now.
Happy Birthday!
Happy Birthday…you definitely deserve hot fudge sauce! 🙂
Graeter’s for your birthday – now that’s is a HAPPY birthday! I grew up with Graeter’s ice cream not realizing everywhere in the USA doesn’t have ice cream this good. Enjoy
[…] anymore, and as I look back, it seems that all I did was write about that and post recipes for hot fudge […]