Cookaholics Bulletin Board

There is a ice cream place here that makes absolutely incredible hot fudge sauce. It comes slightly warm in a shot glass sized "sidecar" when you order a sundae. Even warm, it mounds on the spoon like pudding. I would imagine it is completely solid when cold.

Since I got a new ice cream maker for Christmas I am now in search of something similar. Does anyone have any tips for me?

Thanks,

--Lisa

CI's hot fudge sauce is very good and very thick. Here's a link to the recipe:
http://meeyauw-recipes.blogspot.com/200 ... sauce.html

This is one I have used for years from an old Betty Crocker Chocolate cookbook. It's simple & good, but I don't think it will have the texture you're looking for.

Hot Fudge Sauce

1 can - 12 oz evaporated milk
2 c - 12 oz semisweet chocolate chips (store brand is fine)
1/2 c sugar
1 Tblsp butter
1 tsp vanilla extract

In a 2 qt saucepan, heat milk, chocolate chips & sugar, stirring constantly. Bring to a boil, remove from heat & stir in butter & vanilla extract.
Serve warm over ice cream. Store remaining sauce refrigerated in a glass container up to 4 weeks.
The glass container makes reheating in the microwave simple.

May substitute 2 tsp orange flavored liqueur for the vanilla extract.

I have a great one from the Creme de Colorado cookbook, it is also based on evaporated milk and has a lot of body. I am not sure how it is different from Empty Nesters except I think if has cream in it as well. Let me know if you are interested and I will copy it out for you.

Mary

Thanks all - I will try the CI recipe from Merster this week sometime I think.
Empty Nestor - I thing you are right that the Betty Crocker might be too thin.
Mary - I will revive this thread if I need to keep looking.

Most appreciated!

--Lisa

Let us know how it turns out!

My new microwave failed me.

I had the ingredients on the stove in a small pan, and put the chocolate in a pyrex measuring cup and hit "melt; chocolate." Now, the microwave is new, and I haven't used it that much, but the melt and soften settings have worked really well for me up till now for butter and cream cheese, etc. Unfortunately, I was tending the pan on the stove and not watching the microwave because the chocolate burned.

<Stir, stir... sniff? sniff? GAHHHH>

Since I was already committed to the rest of the ingredients and I didn't have more chocolate handy at 9 pm on NY Day, I went ahead and dumped it in.

The end result was tasty, but grainy. You can really tell I ruined the chocolate by the texture. Fortunately it was only a half batch. We will probably eat it anyway, at least once to see how it is.

I also only used 1 tb of water since I knew I was looking for a very thick consistency.

Thanks,

--Lisa

You have inspired me. One jar goes with us to dinner tonight and the other I am sending with my daughter back to NYC. Too dangerous to keep in the house!

oooooh!