By Katy Wise
Every once in a while, I get one of those recipes that doesn’t turn out exactly as expected. Sometimes it will turn out better, sometimes it will be worse, and then there are the occasional, ‘what on earth was I thinking?’ moments.
Don’t worry, I’m not sharing a recipe that fits into that last category I mentioned.
I have made hot fudge before, usually to accompany another recipe. Say to layer in a trifle or pour on top of a cake or something similar to those two concepts.
Sometimes, though, I am inspired to make something just because we have the ingredients in the fridge.
For whatever reason, I had a large amount of whipping cream in the fridge. It’s not unusual for us to have it, but at some point, I had apparently forgotten that we already bought some, and purchased another container of it.
Maybe your family really likes whipped cream, and you would have absolutely no problem going through 4 batches of it over the course of a week or two.
Honestly, we probably could have done this, because our kids really do like it that much. On the other, responsible, parenting side of things, (that I try to be on at least) I couldn’t justify these actions.
No judgement here if you’ve been down that gluttonous whipped cream road…
All of this to say, I decided to hunt down a recipe that would utilize my copious amounts of cream.
Hot fudge was the obvious choice.
There are times when I try out new recipes, for the very purpose of writing about them here. Things that I think our readers would appreciate, and recipes that are relatively easy to whip up at home, and could be used for a variety of purposes.
You’ll probably notice that it isn’t terribly often that I share overly involved, complex recipes. Like crème brulèe or lemon meringue pie, soufflé, etc.
Those desserts are all delicious, but these aren’t things that too many people have time, or the tools necessary, to make at home. I sure don’t!
As much fun as it would be to try some of these things, there’s a clear reason for choosing simple, adaptable components such as hot fudge instead.
You can thank Pinterest and The Pioneer Woman for this recipe, by the way. I may often sing praises for Pinterest, but it is such a handy tool to have all of your recipes and ideas organized in a manner that doesn’t take up any physical space.
Here is a recipe that turned out not as expected, because I didn’t entirely follow the directions.
If it was delicious even after I butchered the process, I can guarantee that yours will be even better!
When you read these directions, you will probably be scratching your head, wondering how I could have messed up something so simple. The truth is that I still am too.
Oh well, you live and you learn, and sometimes you make weird food, right?
As always, thank you for reading, and happy cooking from HBK!
Homemade Hot Fudge Sauce
- 1 cup Cocoa powder, Unsweetened
- 1 cup Sugar
- 3 tsp Vanilla
- 1 stick Butter, Salted
- 1 cup Heavy cream
In a medium saucepan, gently whisk together the cocoa powder and sugar. Whisk in the cream, then turn the heat to medium and whisk it as it warms up. When the mixture starts to heat up, add the butter and stir it in to melt. Then when the mixture is nice and hot, add the vanilla and stir it to combine. Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar. Store it in the fridge (it will become solid as it cools).
To serve, scoop out the amount you need and place it in a microwave-safe bowl. Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.