Which is ridiculous.
Because there are so many loopholes to that rule.
Muffins aren’t dessert. They don’t have frosting.
And not baking dessert doesn’t mean I’m not eating dessert.
I can eat it without baking it.
When a hearty plate of Whiskey Peach Barbecue Chicken wasn’t enough to satisfy my cooking mojo, I trotted straight back to the kitchen in search of a way to use up the remaining vanilla ice cream in my freezer.
Despite having a favorite mocha hot fudge sauce already, I ventured outside of my comfort zone, for another beloved cookbook classic. It turns out the hot fudge sauce Deb grew up on came from the Silver Palate Cookbook. If you don’t have your own copy, search your mother’s shelves. I bet you’ll find one there.
It will be tattered and worn, and if you’re lucky, it will have notes in the margins.
The beauty of this sauce is in its deep flavor. There’s hardly any sugar in it, so we’re talking about serious richness here. And when you couple that with sweet vanilla ice cream, you’ve pretty much found dessert nirvana. There’s a real yin and yang thing going on with this combo.
There’s was only one problem with said sauce.
I had two servings of ice cream left in the container.
And the recipe gave me way more than two servings of hot fudge.
Today at the grocery store, I was all set to buy another tub of ice cream and spend the week finishing both off.
When I read a little sign that told me if you bought two tubs, you save some serious cash.
But you had to buy two.
Which means I’ll need to make more fudge.
If you give a mouse a cookie…
To make about 2 C hot fudge sauce, you will need:
- 4 oz. unsweetened chocolate (truth be told I only had 2 oz. unsweeted, so I used another 2 oz. bittersweet on top of that)
- 3 T unsalted butter
- 2/3 C water
- 1 T instant espresso powder (or coffee powder)
- 1/3 C sugar
- 6 T corn syrup
- pinch of salt
- 1 tsp. vanilla (or other flavoring)
Melt the chocolate and butter together in microwave. Heat water to boiling in small saucepan. Add espresso powder and stir till dissolved. Stir in chocolate mixture, and add sugar, corn syrup and salt. Bring mixture to a boil and let things roll for 9 minutes, stirring occasionally. Remove from heat and let cool for several minutes. Stir in vanilla. Spoon copious amounts over your favorite ice cream flavor.