My sweet tooth is back to share this Homemade Peppermint Hot Fudge Sauce with you.
Whoa. Whoa. Whoa.
Did anybody else notice it’s been almost a whole month since the last dessert post here on Bake. Eat. Repeat? Time sure flies when you’re on a diet. Not.
I haven’t actually been on a diet (I doubt double meat chili would have fit that diet anyway). I think maybe, just maybe the Mr. and I were suffering from a severe holiday dessert hangover. After a month long sugar high, it seems our bodies were ready for something slightly more nourishing than this.
Not to worry, my sweet tooth has recovered and its here to share with you its newest love- Homemade Peppermint Hot Fudge Sauce.
Let me be clear. This is not some saucy, runny, drizzly chocolate nonsense. This is FUDGE…thick, rich, eat it with a spoon straight from the jar fudge. This stuff is serious.
I’m used to pouring hot Hershey’s syrup over my ice cream, which is fine, but usually after 2 minutes I’m left with a bowl of chocolate ice cream soup. Not that appetizing. One of the greatest things about this homemade fudge is that it doesn’t melt your ice cream. Instead the cold ice cream causes the fudge to set up just a tad so you get this: creamy ice cream + thick fudge = perfect. bite. every. time.
I know what you’re thinking. This would be perfect as gifts for Valentine’s Day! (Or my cat’s birthday…or president’s day…or trash day…really any day)! You are so right.
Oh, did someone mention dipping pretzels and peanuts and strawberries in this? What a fabulous idea. You all are so smart.
Wait, what? Someone said they don’t like peppermint? Not to worry. Just replace the peppermint with vanilla for a neutral fudge, or be adventurous and try orange or booze extracts. The fudge is yours to make. Yours to experiment with. Yours to enjoy. Bite after amazing bite.
Peppermint (or not) Hot Fudge Sauce
Yield: 4 cups
Recipe adapted from The Kitchn
2 cups unsweetened cocoa powder
1 1/2 cups sugar
1 cup brown sugar
1/4 teaspoon Kosher salt
2 cups heavy cream
1 cup unsalted butter, cut into Tablespoon size pieces
2 teaspoons peppermint extract, 10 melted candy canes, or 2 teaspoons vanilla extract
1. In a double boiler, place cocoa in top bowl and whisk to ensure no lumps remain. Add sugar and salt and whisk until combined. Add cream and butter (and candy canes if that’s what you’re using) and heat over medium heat until butter is melted and sauce is smooth and shiny.
2. Remove from heat and let cool 5 minutes. Store in air tight containers in the fridge for several weeks. Reheat to serve.