Lenny was traveling all last week, and I was a wee bit bad. I really overindulged as in I hardly ever do this. Hot tip; never go to the grocery store hungry. I bought gelato, then I went down the rabbit hole of the baking aisle, and I grabbed chocolate. I came home and made this sinfully decadent Homemade Hot Fudge Sauce. I then proceeded to watch terrible movies, and devour gelato and hot fudge. I didn’t even save any for when he came home.
I remember my Grandma Olson would always have a little something sweet after dinner, and before going to bed. It usually consisted of a bowl of vanilla ice cream with this dreamy chocolate sauce. I was only a kid; but, I knew this was the ultimate. It was not from a squeeze bottle. She would take squares of chocolate, melt them with sugar and butter, and create what I was pretty sure what they served in heaven.
There is an emergency stash of bittersweet chocolate in the pantry. This time around I didn’t have any so it was a good idea that I ran to the market for dinner. The evening pretty much played out like this. I poured a glass of red wine, put some Les Nubians on (doesn’t chocolate warrant sultry music), tore open the chocolate, unwrapped some butter, and started mixing heaven with a little sugar and heavy cream. Fifteen minutes later, I was on the couch, filling that “missing you” void.
Lesson learned; don’t buy a squeeze bottle of chocolate sauce. Make a batch, eat a little, put the rest in the fridge, it will stay fresh for about 2 weeks; maybe. It is easy to make. You know what will be in it. You can put it on ice cream, pound cake with strawberries, mix a little with your milk for feeding that childhood memory. Let your imagination run as wild as a jar of chocolate sauce is.
You can get as creative as you want when making this recipe. Sometimes I add a little orange peel or lemon. Maybe a sprinkle of smoked cherry wood salt. Or a shot of bourbon. Or just as Grandma used to make it … pure chocolate goodness.
Homemade Hot Fudge Sauce
- 9 ounces bittersweet chocolate – unsweetened
- 1/4 cup butter
- 1 1/2 cups sugar
- 1 cup heavy cream
- 1 teaspoon vanilla bean paste
- In a saucepan or a double boiler, over low heat, melt the chocolate with the butter.
- Stir very often to prevent sticking or burning.
- Add the sugar, stir, and stir, over low heat for 3 minutes.
- Add the cream, a little at a time, stirring until it is well-combined, and you have added all of it.
- Over low heat continue stirring until thickened, about 5 minutes.
- Stir in the vanilla.
- Remove from the heat.
- Makes about 2 1/2 cups. A lot of chocolate fun. Pour over ice cream, fruit, or even pound cake.