Tuesday, June 9, 2015

Homemade Caramel and Hot Fudge Ice Cream Topping

So I wanted to try a couple of ice cream toppings for a baby shower that I was going to.  I found these recipes on Pinterest.  What in the world did we ever do without Pinterest?  This hot fudge recipe is really, really rich and so full of chocolate that it should cure any chocolate craving that you might have.  I didn't have any Ghiradelli chocolate chips so I used a semi-sweet baking chocolate bar.  It was very yummy.  I hope you try it and enjoy!

Hot Fudge Sauce


·         ⅔ cup heavy cream

·         ½ cup corn syrup

·         ⅓ cup packed brown sugar

·         ¼ cup unsweetened Dutch-process cocoa powder

·         ¼ teaspoon salt

·         6 oz ghiradelli 60 % Cocoa Chips

·         2 tablespoons butter

·         1 teaspoon vanilla

1.     In medium saucepan, bring heavy cream, corn syrup, sugar, coocoa, salt 3 oz. chocolate chips to a boil over medium heat.

2.     Stir until chocolate has melted.

3.     Cook on low for 5 minutes, stirring constantly.

4.     Remove from heat, stir in the remaining 3 oz. chocolate chips, butter, and vanilla.

5.     Stir until smooth.

6.     Serve hot or pour into a canning jar and cool before placing lid on top.

7.     Refrigerate after it has cooled.

8.     Heat before serving if you want a smooth pouring sauce or spread on at room temperature for a thick fudge like frosting or filling.

I wasn't real sure if I was in love with this caramel sauce recipe but I've decided that I do like it.  I think it would be twice or ten times better with some candied pecans sprinkled over it.  YUM!
Caramel Sauce
·      1 stick butter, 4 ounces
·      ¾ cup dark brown sugar (you can use light brown sugar too, but the sauce will be a bit lighter in color)
·      ½ cup whipping or heavy cream
·      1 teaspoon vanilla or vanilla bean paste
·      a pinch of sea salt
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1.    Melt butter in a medium sauce pan over medium heat. Add brown sugar and whisk vigorously to combine.
2.    Add cream. Bring to a boil, then reduce to a low simmer and cook for 5 minutes, stirring constantly. Add vanilla and a pinch of sea salt. Stir until combined. Serve warm or allow to cool. Stir vigorously, then store in refrigerator. Mixture will thicken as it cools. After refrigeration, warm slightly in the microwave or on the stovetop.

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