What to do with leftover cream that you need to use up?! Throwback again to July 2017 when Food52 Baking Club was baking through Dorie Greenspan’s Baking Chez Moi and flick to the back of the book in the basics section and make up a batch of hot fudge sauce, of course!!!
This recipe is oh-so-simple and it makes ice cream a totally appropriate winter dessert, and let’s be honest, who doesn’t want to eat ice cream year round?! All you have to do is melt some butter and chocolate in a bain marie and in a separate saucepan bring cream, corn syrup, sugar and salt to a boil. Then it’s a matter of slowly stirring the cream into the chocolate mixture until combined, shiny and smooth. And voila! A beautiful dessert at your fingertips with plenty of leftovers to fill a good sized jam jar to keep in the fridge for your next hot fudge sundae fix.
I have a thing for hot fudge sundaes from when we used to go visit my mom for dinner when she worked as a manager of various Coco’s Bakery Restaurants when I was growing up. A simple thing of beauty was vanilla ice cream, topped with hot fudge sauce, whipped cream, chopped nuts and a maraschino cherry. I know these cherries are super artificial in color and flavor, but I cannot have a sundae or a hot chocolate without one. So you will always find them in my fridge. Because a hot fudge sundae or a hot chocolate would simply not be the same without one!