There’s a quote by Heywood Broun that I adore: “I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.” I’ll take it one step further and add “ice cream with hot fudge sauce” to the sentiment. That completely magical combination of cool and creamy vanilla ice cream topped with rich, molten chocolate is, in my book, damn near culinary perfection. The best part is when the hot sauce melts the ice cream ever so slightly and you stir and stir until it’s almost – but not quite – like a thick, milkshake. And after you drain your cup of all that fudgity awesomeness, you scrape and scrape your spoon at the bottom, clicking enthusiastically to rescue every last bit of chocolaty bliss.
Or maybe that’s just me.
The Stock Pot: Sweet Treats – Hot Fudge Sauce
Author: Cheryl Beverage Barnes
Recipe type: Sweets and Desserts
Serves: Yields about 2 cups
- 1 recipe Basic Ganache
- 3 tablespoons light corn syrup
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter, room temperature
- To the warm ganache, whisk in the corn syrup, vanilla and butter until smooth. Serve immediately over ice cream or cool, cover and refrigerate.
…from the Picture-Perfect kitchen:
Planning: Once cooled, the sauce will keep for about a week in an airtight container in the refrigerator. To reheat, pour the sauce into a small bowl and microwave briefly. Or, place the sauce in a small saucepan and warm over low heat.
Product Purity: Karo original light corn syrup does not contain high fructose corn syrup.
Presentation: I make a double batch, put it in a pretty old-fashioned glass jar and keep in the fridge to pour over ice cream, brownies and more.