Joy of Cooking Hot Fudge Sauce
Although much belated, I wanted to post my favorite hot fudge recipe as a follow-up to my last ice cream post. Although I don’t own the Joy of Cooking, I scanned this page from my Mom’s copy (note chocolate stains on page) years ago. The recipe has been an institution in my family, and although was used most frequently as a topping for peppermint stick ice cream during the Christmases of my childhood, has found a place in my year-round dessert repertoire.
Locating that dusty bottle of corn syrup, leftover from last year’s Thanksgiving pecan pie, is probably the longest step in creating this delicacy. From there, it’s a quick moving, science experiment-esque process of boiling and bubbling together butter, chocolate, water, corn syrup, and sugar. Once done and cooled a bit, the sauce can be transferred to a glass jar, covered tightly, and stored in the refrigerator. Just a few seconds in the microwave will the restore the sauce to its full glory.
Beware of boiling the sauce to long…If cooked just right, it will solidify slightly on ice cream. If cooked a little longer, it can be a kind of fun taffy, that sticks charmingly to the inside of your mouth. When overcooked, you’ll need a chisel to remove the sauce from the bottom of your bowl or a visit to the dentist to restore your extracted fillings–as kid, when this pot was inevitably cooking on the back burner, behind the potatoes, gravy, green beans and resting Christmas roast, the chisel factor was definitely part of the charm.