Swimming in a sea of hot fudge
Yesterday, Alexander came home and announced that he got a B+ on his math test. It was on measurements - i.e. how many cups to a pint, pints to a quart, etc. He had studied really hard and was proud of himself. With the school year so close to ending, it’s hard to stay motivated. If you ask him his favorite subject in school he’ll tell you it’s recess.
He wanted to go to Golden Spoon (where we are practically on a first name basis with the employees) to celebrate but I spaced on the way home and forgot. So I asked him how a Hot Fudge Sundae sounded and his eyes got really big and he said, “You can make that? But we don’t have any Hershey’s Syrup!” Silly boy, that stuff is for amateurs!
Thanks to Epicurious, I found a recipe right away. I whipped up the hot fudge sauce while he finished his homework - then dished out a big bowl of Cookies ‘N Cream Ice Cream, hot fudge sauce, and rainbow sprinkles.
Wait until my husband finds out we are out of ice cream……………..
Hot Fudge Sauce - adapted from Epicurious/Gourmet
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla
Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.
