Hot, Fudgy Goodness

Although fall has crept up on us, in my neck of the woods it certainly doesn't feel or look anything like it. So with the sun still blazing hot it is a perfectly suitable time to endulge in ice cream and treat yourself to a batch of decadent hot fudge sauce. But then again, if the craving hits, you I think any time is a suitable time for the aforementioned. Besides, think of all the wonderful things, other than ice cream, that would make the perfect accompaniment to hot fudge sauce. You could get creative and have waffles for dessert topped with hot fudge sauce and a dollop of whipped cream. Or you could slather the stuff on a slab of pound cake and, just for the sake of being healthy, top it off with some fruit. (I was, of course, joking about the healthy part.) I made this recipe for the first time early last spring and featured it in an article I wrote for Sugar Savvy. Until then I was a bit leery when it came to making hot fudge sauce, I didn't want to suffer disappointment. I worried that I would have the misfortune of trying a recipe that would yield more of a chocolate syrup than a thick, rich hot fudge sauce. I wanted a real hot fudge sauce. You know, the kind you find in the neighborhood ice cream shop, one that goes on hot, melting your ice cream slightly and thickening as it covers the frozen goodness. Well folks, this is it! The sauce is a great consistency with a rich chocolatey flavor. Best part of all? It's the exact hot fudge sauce served in Ben & Jerry's Ice Cream shops! This hot fudge sauce recipe, along with other authentic and delicious Ben & Jerry's recipes can be found in their book, "Ben & Jerry's Ice Cream & Dessert Book". Now, run along and whip up a batch for yourself. If you don't love the stuff I'll be shocked. Hot Fudge Sauce 4 oz unsweetened chocolate 1/2 cup (1 stick) of butter 3/4 cup unsweetened cocoa powder 2 cups sugar 1/2 cup milk 1/2 cup heavy cream or whipping cream In double boiler, melt chocolate and butter, stirring frequently. Whisk in cocoa powder until dissolved. Gradually stir in sugar; the mixture will resemble wet sand. Cook over simmering water for 20 minutes, stirring occasionally. Check water level of double boiler, adding more if necessary. Gradually stir in milk and cream. Continue stirring until completely blended. Continue cooking for 1 hour, stirring and checking water level occasionally. The sauce is ready when completely smooth and all sugar is dissolved. Yields 1 quart