Extra Thick Hot Fudge Sauce

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Extra Thick Hot Fudge Sauce

Book Description

The next best thing to actually living on an island paradise is being able to bring a bit of paradise home. Bob and Melinda Blanchard shared their own “paradise found” in their book A Trip to the Beach, the true story of the couple’s adventures as they escaped civilization to open a restaurant on the Caribbean island of Anguilla. Now in At Blanchard’s Table, the couple extends the celebrated warmth and hospitality of their acclaimed restaurant, and its delicious menu, to our homes. The happy result is a cookbook that’s as much a pleasure to read as it is enjoyable to follow.

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At Blanchard's Table: A Trip to the Beach Cookbook

Authors: Melinda Blanchard, Robert Blanchard

Date: March 2003

ISBN: 0609610821

Publisher: Clarkson Potter

Hardcover

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Extra Thick Hot Fudge Sauce
Recipe from: At Blanchard's Table
by Melinda Blanchard, Robert Blanchard
Cookbook Heaven at Recipelink.com

This is a variation of the recipe that helped launch Blanchard & Blanchard. It was voted the best fudge sauce in the country by the Boston Globe.

Makes 2 cups

6 tablespoons unsalted butter
1 cup heavy cream
1 cup light brown sugar, packed
1/3 cup granulated sugar
1 cup sifted cocoa
1/2 teaspoon vanilla extract
1/4 teaspoon salt

In a large saucepan, heat the butter and cream over medium heat until the butter is melted and small bubbles form around the edge of the pan.
Whisk in both sugars and continue to cook until the mixture is very smooth and no grains of sugar remain.
Add the cocoa, vanilla, and salt, and whisk again until smooth.

Serve warm over just about anything or refrigerate and reheat, The sauce will keep for 2 weeks.

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