A Passion for Chocolate

4 out of 5 dentists recommend this WordPress.com site


Leave a comment

Hot Fudge Sauce

hotfudge8_little-house-dunes

by Heather Harris-Brady

This is my favorite hot fudge recipe. I’m showing here on ice cream but I actually made it to frost an ice cream cake (spoiler alert) which will be the next post – because it’s a birthday week here at the little house! And not just any birthday, it’s a golden birthday.

This is a nice, rich hot fudge that puddles nicely along a scoop. It’s more runny warm and thickens as it cools.

Hot Fudge Sauce, Makes about 3 cups

6 oz. semi-sweet chocolate chips

1 can evaporated milk (you could use low-fat, but c’mon, it’s hot fudge)

1 egg

1/2 c. sugar

1/3 c. dark cocoa powder

2 t. vanilla

1 T. butter

 

hotfudge1_little-house-dunes

You can use a double-boiler but I don’t have one at the moment so I’m doing it directly on medium heat. Let the chips start to melt and whisk in the evaporated milk.

hotfudge4_little-house-dunes

It will look like a lumpy disaster but that’s okay. In a separate bowl beat together the egg and sugar.

hotfudge6_little-house-dunes

Then stir the cocoa powder into the egg mixture and pretend that I remembered to take a picture of it. Whisk the egg mixture into the hot milk. Continue whisking constantly for five minutes over the heat. If you’re using a double boiler you don’t have to whisk all the time. It will bubble up and get all dark and lovely.

hotfudge5_little-house-dunes

Remove it from the heat and whisk in the vanilla and butter.

hotfudge3_little-house-dunes

It’s ready to serve at whatever temperature you prefer.

hotfudge2_little-house-dunes

Cover and refrigerate any leftovers. It will keep for up to a week in the refrigerator.

hotfudge7_little-house-dunes


Leave a comment

Irish Hostess Cupcakes, Part II: Honey Marshmallow Fluff

So, we’re on to part two of the great Irish Hostess cupcake project! The cake recipe posted on Monday. I’m not sure I want to think too long about what is actually in the real filling of the cupcakes on the supermarket shelves. It’s super easy and fun to make your own fluff, and you know exactly what’s in it – sugar, just like nature intended. I’ve used honey here because it rounds out the stout nicely. This recipe will give you plenty to fill all the cupcakes plus some leftover. You can do what I did, and use the extra to frost some of the cupcakes or you can make a couple of the world’s best fluffernutter sandwiches.

Honey Marshmallow Fluff

2 egg whites

1/3 c. sugar

1/3 c. honey

1/3 c. water

1 t. vanilla

1 t. unflavored gelatin dissolved in 1 T. cold water

Beat the egg whites on high until you get stiff peaks. Set aside.

Combine the sugar, water and honey in a saucepan. Bring to a boil and cook to 246 degrees, the firm ball stage.

 

Working quickly, turn on your mixer and beat the hot syrup into the egg whites on medium-high until well-combined. When you’ve poured in all the syrup, add the gelatin mixture and vanilla, turn the mixer to high and beat for another five minutes, until light and fluffy.

 

Now on Saturday just the icing and then we’ll be ready to put it all together!