sweet essentials: the ultimate hot fudge sauce

How To Make sweet essentials: the ultimate hot fudge sauce

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  PREP/PREPARE
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  The Dairy For this recipe you get to control the fat content, you can use whipping cream, heavy cream, half & half or whole milk. As a matter of fact, you could use lactose free, or almond milk. It is up to you... choose wisely.
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  The Sugar Sugar is a sticking point for some folks, and rightly so. It is not one of the healthiest products you can put into your body. With that said, white granulated sugar is the most common product used in making this hot fudge; however, I usually make it with palm or coconut sugar.
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  Longevity If placed in the fridge using a good container, it should last 3 – 4 weeks. Assuming that you do not eat it all first.
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  Gather your ingredients (mise en place).
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  Add the dry ingredients to a saucepan and whisk together.
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  If the cocoa has a few lumps in it, no worries, they will dissolve nicely during the cooking process.
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  Bring the heat to medium, and add the cream, or whatever dairy you are using.
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  Stir to combine, and then bring up to a simmer. Continue to simmer for about 5 – 7 minutes.
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  Add the butter whisk to combine, and then continue to simmer until the sauce begins to thicken, about 5 – 7 minutes.
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  Remove from the heat and add the vanilla.
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  Store in a covered container in the fridge, and warm up before using.
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  PLATE/PRESENT
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  A hot-fudge sundae is the obvious choice; however, how about drizzled over some fresh fruit, or even added to your morning coffee. Enjoy.
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  Keep the faith, and keep cooking.
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