Around these parts we take our hot fudge seriously. It is intense. You could say we are devoted to our sauce. We have been diligent in finding the one we love the best - it has taken quite a bit of time and effort but for this cause we were driven. Our favorite recipe at this point in time is based on the blogger The Nap Time Chefs recipe "Aunt Rhodas Peppermint Hot Fudge Sauce". We have tweaked and altered parts of it to make the Chipman taste buds sing. The great part about this it that when we make it we double the batch leaving out the peppermint flavoring - split it into three - leave one just plain chocolate - make one coconut flavored - and do one the peppermint way. Everyone is happy. Everyone has a flavor that they love. Guest think you are over the top amazing and shhhh don't even tell them that it takes all of 15 minutes of your time. Serve with brownies, ice cream, use as the syrup for chocolate shakes, keep in fridge and when feeling needy and down take jar into closet and eat by the spoonful while no on is looking.
Recipe
Rhoda’s Peppermint Hot Fudge Sauce
a recipe from Rhoda Janis
Ingredients
| 2 c. | unsweetened cocoa powder |
| 1 ½ c. | sugar |
| 1 c. | brown sugar |
| ¼ t. | Kosher salt |
| 2 c. | heavy cream |
| 1 c. | unsalted butter, cut into pieces |
| 2 t. | pure peppermint extract OR pure vanilla extract |
Yields 4 cups
Instructions
1. In a doubler boiler, or a heatproof bowl over simmering water, stir together cocoa, sugars and salt. Immediately add the cream and butter.
2. Cook this mixture over the simmering water, stirring constantly to make sure it stays smooth. Bring to a boil for 1 minute, then remove from the heat.
3. Allow the sauce to cool for 5 minutes. Then stir in the peppermint or vanilla extract.
4. This will store well in the refrigerator for up to one month. If giving as gifts pour the sauce into sterilized, airtight mason jars.
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