Thursday, January 17, 2008

Out-of-this-World Hot Fudge Sauce

Baking streak, here I come! Last night I made Caremelita Bars. Tonight, I went big. I started off the evening with a new challah recipe by Marcy Goldman in her A Passion for Baking cookbook. She calls the recipe Traditional Moist and Feathery Challah. She is so good at nomenclature! It came out of the oven so moist and feathery! I haven't cut into it yet (waiting for tomorrow night's meal) but I already have the x-ray vision I need to know that this will be one of those breads where when you pull a piece off, it creates a big tear with a "train" of bread. And it looks so different from the Beth Hensperger challah I made in my last challah post. I'm going to have a lot of fun sharing challah photos on here since I keep trying new recipes.

I also made hot fudge tonight. That's because tomorrow the dessert is hot fudge sundaes. I almost did the vanilla ice cream myself to make this a truly homemade dessert, but all ready with the David Lebovitz recipe, I backed out because of time. I'll save that for another day and post his vanilla bean ice cream when I do it....because it's only a matter of time. :)

Here's the hot fudge recipe. You're going to love me for sharing this family recipe with you. And your thighs are going to hate me.

Hot Fudge Sauce

2/3 c. heavy cream
1/2 c. light corn syrup
1/3 c. dark brown sugar, packed
1/4 c. unsweetened Dutch-process cocoa powder
1/4 tsp. salt
6 oz. fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 Tbsp. unsalted butter
1 tsp. vanilla

Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2 quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving. Makes about 2 cups.

Cook's Note: Sauce can be made 1 week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using.


Anonymous said...

Your challah looks fabulous! I love Marcy's new book, it's so full of tempting recipes.

Have a delightful meal - it's going to delicious if that hot fudge sauce and challah is any indication.

Ari (Baking and Books)

Jays said...

When I first saw your post I read the title, saw the photo of the bread, and I thought My God, Marni is a genius! Hot fudge sauce poured over freshly baked bread! YUM!!

Then I read the post and was a little disappointed.

Marni said...

Ari: Thanks! The meal was great and it was so much fun to have almost everything homemade. Next time I'll hand-weave the napkins, too. :)

Deborah: You make a great point. And it's not too late, since I have leftovers. Maybe I'll try the hot fudge on challah!

Mary said...

this challah is making me husband wants me to make chocolate challah the next time I bake it....nice blog!

Marni said...

Mary: Thanks! I love chocolate challah. Let me know if you make it, and post pics to your blog!

Related Posts with Thumbnails