The Food Maven Diary
[Archives]

[Previous Entry] [Diary Home] [Next Entry]

08/20/1999 Archived Entry: "Hot Fudge Sauce"

Erica Marcus, food writer for Newsday, the Long Island newspaper, and my cousin, was on Food Talk recently and mentioned the great hot fudge she makes. If I’ve learned one thing in my 30 years as a food writer and editor, it’s that chocolate recipes elicit an instant response. Publish a chocolate cake recipe with an error and the phone calls come into the paper before the receptionist gets to work. Naturally, many of you have asked for Erica’s recipe. It ends up, the recipe is from baking teacher Nick Malgieri’s latest book, Chocolate: From Simple Cookies to Extravagant Shopstoppers (HarperCollins, 1998), which, of course, Erica duly credited in her Newsday piece on old-fashioned ice cream parlors on Long Island.

Nick Malgieri’s
Hot Fudge Sauce
Makes 2 cups


1/4 cup water
1 cup light corn syrup
1 1/2 cups sugar
1/2 teaspoon salt
4 ounces unsweetened chocolate, coarsely chopped
1/2 cup Dutch process cocoa powder
4 tablespoons (1/2 stick) unsalted butter, softened
1/4 cup heavy whipping cream
1 tablespoon vanilla extract

Combine water, corn syrup and sugar in pan and bring to boil, stirring often, until all sugar crystals have melted. Boil 1 minute without stirring.
Remove from heat and add the salt and the chocolate. Allow to stand 2 minutes until chocolate has melted, then whisk smooth.
Sift cocoa into a mixing bowl and stir in enough of the liquid mixture to make a paste, then stir the cocoa paste smoothly back into the syrup. Whisk in remaining ingredients.
Store the sauce in a tightly covered jar in the refrigerator. Reheat opened jar in simmering water.