Hot Fudge Sauce
Published by Robert Rose
My friend Tamara gave me this recipe years ago. I’m not sure where she found it, but I do know that it’s delicious beyond words and obscenely fantastic drizzled over pies, ice cream and just about anything else you can sink your teeth into.
Total Timeunder 15 minutes
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturebuttery, chocolatey, creamy, rich, sweet
Type of Dishdessert sauce, sauces
- ½ cup (125 mL) packed light brown sugar
- ½ cup (125 mL) whipping (35%) cream
- ¼ cup (50 mL) salted butter
- ½ cup (125 mL) unsweetened Dutch-process cocoa powder, sifted
- 1 tbsp (15 mL) dark rum
In a heavy saucepan, whisk together brown sugar, cream and butter. Bring to a simmer over medium-high heat, whisking occasionally. Reduce heat to medium-low and whisk in cocoa powder, whisking continuously.
Remove from heat and whisk in rum. Let cool until thickened. Fudge sauce will become very thick as it cools. Spoon over pies or tarts.
2008 Julie Hasson