8/7/2023 0 Comments Hot fudge![]() ![]() NOTE: Since this is dairy-based, it is not recommended to can this. Keep your hot fudge sauce in 8 oz Ball Jars or use fancy Weck canning jars if you’re going to give some as gifts. Tools and equipment you might needĪside from a scale, which I hope you already own, you’ll also need a large, heavy bottomed sauce pan, a nice large bowl for mixing up the cocoa paste, and a fine mesh strainer. When you want to relive your visits to the soda fountain where the fudge sauce was thick and rich and tasted of fudge and not “brown,” then please make it according to the original recipe which calls for light rum and vanilla. Play with this sauce and make it your own. Add some heat in the form of chipotle pepper or smoked hot paprika.Whisk in powdered freeze-dried raspberries or other freeze-dried fruits.Use your favorite alcohol–a liquor or liqueur.Add a bit of orange zest and/or cinnamon to the boil.Pour the caramelized sugar/milk mixture into the bowl with the rest of the ingredients.Let the sugar/milk mixture boil until a light caramel color, stirring frequently.Add the chopped chocolate/chocolate chips to a bowl along with the cocoa paste.Whisk cocoa powder, rum, water (coffee), and vanilla into a paste.Bring butter, sugar, corn syrup, heavy cream, salt, and milk to a boil.The process for making this sauce is pretty straightforward: The goal is to boil the dairy to concentrate the flavors and reduce the liquid and then pour that over the chocolate and whisk to combine. There are two basic components to this sauce: semi-sweet or bittersweet chocolate: adds additional chocolate flavor plus some cocoa butter for body.Must have! You don’t have to use the top quality stuff, but adding vanilla helps to round out the flavors Coffee makes an excellent substitution here, and you will not be able to taste it in the final sauce You can also leave the alcohol out entirely if alcohol is an issue for you. You can certainly sub in your favorite liquor or liqueur here, depending on what flavor you’re going for. light rum: adds enough alcohol to bring out alcohol-soluble flavors without being a prominent flavor itself.If you use coffee, it will help to deepen the chocolate flavor just a touch water (or coffee): gives you something to make the cocoa powder paste with.It is too delicate to provide the punch of chocolate flavor we are looking for DO NOT use cacao powder which is not roasted or heated during processing. I make mine with Hershey’s (or Ghirardelli when I can find it) and it’s fantastic, either way. Use the best quality you can get, although honestly any will do. cocoa powder: provides the chocolate flavor.Also adds more dairy solids that will brown as they cook milk: provides more volume without adding much additional fat.salt: enhances the flavor and counteracts any bitterness from the cocoa powder.The dairy solids in the cream will brown as you cook the base, adding to flavor complexity heavy cream: provides body and volume as well as additional milk fat.Helps to prevent crystallization and provides more of the chewy texture we’re going for You can substitute light brown sugar, 1:1, if you would rather sugar: provides the sweetness and helps to give the sauce the traditional “chewy” texture of old time soda fountain hot fudge sauce.If you don’t have unsalted butter, use salted, but you may have to dial back amount of additional salt you use butter: the fat helps to carry the flavor and provide body.The ingredient list is actually relatively long, but the process is pretty straightforward. In this section, I’m just letting you know what you’ll need. NOTE: Please keep scrolling down to the bottom of the post for the full recipe. Laura Schrock from Food In The Myakka Kitchen Ingredients and Substitutions I was looking for a recipe for one this morning and stumbled upon this on on my Pinterest account and my word I will not be looking for another any time soon. ✅Leave a review when prompted in the recipe cardĭivine!!! Is the word that best describes this Hot fudge sauce. ![]() ✅Rate the recipes using the stars in the recipe card When you do make this recipe, it will help me and other readers if you: ![]()
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