>It’s hot as heck in Southern California today but those lovely hormones that bounce around monthly in women have compelled me to make and devour the best hot fudge ever.
When my American dream starts to unfold, I will be hosting an online community that brings together my customers and the world wide web in ways never done before. I also intend to regularly post recipes in the store and offer suggestions to those looking for easy to dos, delicious delights, and impressive treats!
But for today.. I will post my super secret (no more) hot fudge sort of recipe.. good luck with it.. it’s really easy, I promise!
2 – 4 ounces of good semisweet dark chocolate (I use Scharfenberger from San Fran)
1/4 – 1/2 cup heavy cream (this one will really be as needed to get a good creamy consistency)
2 tbsp sugar (again this is sort of to taste but start with 2 tbsp, I generally think I end up with 3)
Put this is a small saucepan and heat over low/medium heat until melted and smooth – be patient, this will take time. Stir continuously. It will likely take about 5 minutes to get it totally smooth. Do Not Boil or Simmer – just allow to melt over low-ish heat.
When completely melted and smooth add the following
2 tbsp butter (it’s best to use butter here rather than margarine) stir until completely melted
remove from heat and add
1 tsp vanilla
Pour over ice cream, cake, your fingers! It’s really oh so very good. Put any left overs in a covered container and refrigerate up to 1 week. To reheat put desired amount and microwave safe container and heat for 30 seconds or less.
I think it is almost better the next day!
If you make it, let me know what you think!