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Recipe: Brooklyn Farmacy and Soda Fountain Hot Fudge Sauce

Desserts - Assorted
HOT FUDGE

"Fudge is as fudge does. And our fudge does a lot. It's one of our most ordered sauces. It's thick enough to line a fountain glass for the Classic Black-and-White Shake (see recipe), and smooth enough to be the base for a cup of hot chocolate."



"Semisweet chocolate chips may be substituted for the bittersweet chips in this recipe, but we prefer a darker chocolate. Chopped chocolate bars (in the 70 percent range) can be used if you can't find darker chips. Splurge on good chocolate and cocoa powder and you will be cooing over your hot fudge."

1 cup (8 ounces) water
1/2 cup (2 ounces) Dutch-processed unsweetened cocoa powder
1 cup (6 ounces) bittersweet chocolate chips or chopped dark chocolate
1 cup (8 ounces) unsalted butter, cut in 16 pieces
1 cup plus 2 tablespoons (9 ounces) cane sugar
1/2 cup (6 ounces) honey
1 teaspoon pure vanilla extract
1/8 teaspoon sea salt

Put the 1 cup water and cocoa powder in a saucepan and whisk to combine. Add the chocolate and cook over low heat, whisking often, until the chocolate has melted. Take care during this step as the mixture has a tendency to scorch if it comes to a boil, imparting a slightly burned taste to the final product. As soon as the chocolate has melted, add the butter, 3 or 4 pieces at a time, whisking the fudge for 10 to 15 seconds after each addition.

Whisk in the sugar and honey and bring to a slow boil over low heat. Cook 15 minutes, or to desired consistency, whisking occasionally. (Bear in mind that the hot fudge will be much "fudgier" once it's cooled.) Whisk in the vanilla and salt.

Store the topping in glass jars or in covered plastic containers in the refrigerator for up to 2 weeks.

Makes 4 cups
Used by permission to Recipelink.com from Ten Speed Press
Source: The Soda Fountain by Gia Giasullo and Peter Freeman, Brooklyn Farmacy and Soda Fountain
MsgID: 1438364
Shared by: Betsy at Recipelink.com
Board: Copycat Recipe Requests at Recipelink.com
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