homemade hot fudge sauce
After being told that thirty-one was uneventful and it all goes downhill from here, I set out to make this the best birthday yet. What better way to kick off my birthday week than with ice cream sundaes and homemade hot fudge sauce?
Today officially kicked off my birthday week! Thanks to our good friends over at OXO I had all of the inspiration I needed to get the party started with a celebratory ice cream sundae bar. I have been wanting to make my own hot fudge sauce for quite some time and what better excuse than to celebrate ME?
The OXO Good Grips line of products has some fabulous tools for throwing a successful ice cream sundae party, but the stainless steel scoop, chopper and sugar dispenser happen to be my favorites. You may be wondering what a sugar dispenser has to do with ice cream, but a little thinking outside of the carton and you’ve got yourself a sprinkle dispenser! Just as it does with sugar, the side spout controls pouring so that you get the perfect amount every time. No more fighting with awkward packaging to maneuver pesky sprinkles out of tiny holes.
The chopper was great for chopping just a handful of almonds to sprinkle atop my sundaes. If setting up a sundae bar for a crowd, it would be perfect for quickly chopping a variety of nuts or candies for guests to choose from. Our birthday kick off party was just for the two of us so I loved being able to use the attached lid to store our leftovers for the next evening.
And the hot fudge sauce? Arguably the highlight of my entire week. It was smooth, rich and infinitely better than your typical store bought ice cream topping. I used David Lebovitz’s recipe as inspiration with only slight modifications based on what I had on hand. Having enjoyed several of his chocolate recipes I had a hunch that this one would not disappoint. Sure enough, I have decided that every birthday should be smothered in homemade hot fudge sauce with a cherry on top.
- 1 cup water
- ½ cup sugar
- ½ cup dark corn syrup
- ¾ cup unsweetened cocoa powder
- ½ teaspoon espresso salt (or any fine quality sea salt)
- ½ cup semisweet chocolate chips
- In a medium saucepan, combine water, sugar, corn syrup, cocoa powder and sea salt.
- Whisking occasionally, bring mixture to a boil over medium heat.
- As soon as the mixture has begun to boil, remove from heat and add chocolate.
- Allow chocolate to sit for two minutes before stirring mixture until smooth.
- Allow sauce to thicken in pan for two to three hours before serving or storing.
- Store in a sealed container in the refrigerator, rewarming gently before serving.
*Although OXO was kind enough to send me an assortment of products to inspire a delicious ice cream feast, no other compensation was received and all opinions are my own.