Hamburgers and hot dogs get all the ink as the most “American” of foods, but to my mind, there’s nothing more All-American than a hot fudge sundae. I’m talking about vanilla ice cream, hot fudge sauce, a dollop of whipped cream, cherry on top. Sprinkles optional.
If you have neither the time nor the inclination to make your own hot fudge sauce at home, I recommend Hershey’s Chocolate Syrup (the kind in a can, not a squeeze bottle) warmed up over the stove (not in the microwave). I don’t know why the packaging matters with this specific product, but while we’re at it, the correct way to open a can of Hershey’s Chocolate Syrup is with a church key, not a can opener.
But if you do have the time and inclination to make your own hot fudge sauce at home, you’ll be well-rewarded, and so will your backyard party guests. (In case you missed the memo, backyard party season is upon us.)
Here is a recipe for homemade hot fudge sauce from the June issue of Everyday Food magazine. I’ve adapted it only in format, not in ingredients or technique. I suggest you serve it quite warm, but not too hot. I also suggest that you double the recipe, as you’ll want leftovers for that after-party sundae you indulge in after the guests go home.
For a grown-up version of this sauce, add a tablespoon of rum or orange liqueur to the mix instead of the vanilla.
Easy Fudge Sauce
From the June 2010 issue of Everyday Food. Subscribe at . Makes 1 cup.
Ingredients
- 1/4 cup sugar
- 1/2 cup heavy cream
- 4 tablespoons ( 1/2stick) unsalted butter, cut into small pieces
- 3 ounces semisweet chocolate chips
- 1 ounce unsweetened chocolate, finely chopped
- 1/2 teaspoon pure vanilla extract
- Pinch coarse salt
Directions
In a small saucepan, bring sugar and heavy cream to a boil over medium-high heat. Cook, stirring often, until sugar dissolves, 2 minutes. Add butter, chocolate chips and unsweetened chocolate and stir until chocolates melt and sauce is smooth. Stir in vanilla extract and pinch of coarse salt.
