The 'Edible Gifts Class' was great! We made dark chocolate bark with praline almonds and smoked sea salt, brown sugar & rosemary walnuts, espresso shortbread cut-out cookies, a bbq spice rub, and my favorite hot fudge sauce!
I'd like to share the hot fudge sauce with you on this blustery winter morning. The wind outside seems to be buffing the covering of ice we have. It seems almost possible to ice skate along the beach rocks. Even the dog has a look of concern. With a toasty french press full of my favorite coffee, I am already thinking up a few adventures for the day. A snowshoe through the woods? Sledding? A brisk run down the ice covered and hilly road? Oh, let's go back to that hot fudge sauce recipe. Sticky, gooey, intensely flavored hot fudge sauce is my favorite. I like to make an enormous sized batch and give it to folks to perk up their dreary winter days.
Hot Fudge Sauce: recipe derived from, 'The Pie and Pastry Bible'
6 oz bittersweet chocolate
8 Tbl unsweetened cocoa powder
1 1/3 cup water
12 Tbl unsalted butter
1 1/3 cup sugar
8Tbl corn syrup- I substituted maple syrup
pinch of salt
In a heavy bottomed saucepan, melt the chocolate with the cocoa and water, stirring constantly. Add the butter, sugar, corn syrup or maple syrup, and salt. Simmer, stirring until the sugar has completely dissolved. Stop stirring and cook at a moderate boil for about 10 minutes or until the mixture thickens are reduces. Swirl the mixture in the pan occasionally but do not stir. Toward the end of cooking reduce the heat to low to prevent scorching.
Keep warm or reheat in a water bath or microwave, stirring gently.
Stores in the refrigerator for up to 1 month. Belly up!!
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