Riddles Penultimate: Hot Fudge Sauce Riddles Penultimate made all of its own ice cream. Owner/chef Andy Ayers also made his hot fudge sauce in-house. Thick, dark, rich and hot, it congealed as it hit the ice cream. Because the sauce contains no cream, "it has a very long shelf life under refrigeration, and it microwaves well for serving bubbly hot," Ayers said. The recipe is not foolproof, Ayers cautioned. "You must measure carefully and follow the instructions closely, and then, having taught it to various people over the years, I've found it can sometimes still surprise you."
Hot Fudge Sauce Source: St. Louis Post-Dispatch, May 31, 1999 Yield: 5 cups Ingredients
Preparation Melt chocolate and butter together in top of a broiler, stirring. Heat water to full boil in a separate saucepan. Stir chocolate-butter mixture into boiling water (the chocolate may seem to seize up). Immediately add sugar and corn syrup. Whisk mixture until smooth. Maintain at very low simmer for 10 minutes. Remove from heat; let cool to room temperature. Stir in vanilla. Note: "Yes, it's weird to sift sugar," Ayers says. "What we do actually is shake it through a large mesh strainer (not a flour sifter), just because lumps are deadly in this preparation." Copyright © 2018 LostDishes.com |
