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Jan 10, 2007 04:20 AM

Hot Fudge - help please!!

I'm looking for a high-quality ice cream topping. Most bottled hot fudge is crummy, made from hydrogenated oils and cocoa processed with alkili or something like that being the fifth ingredient on the list. They all have that artificial chocolate taste, too.

Does anyone know of a more "natural" hot fudge, made from real chocolate perhaps, or am I dreaming? Should I just melt some chocolate chips and pour it over the ice cream?

I used to frequent a Mom and Pop ice cream store as a kid that had the best hot fudge that actually (guess what?)....tasted like chocolate!!

Can any hounds share their tips for finding some in the grocery stores (even Whole Paycheck), or homemade stuff?



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  1. I have a hot fudge sauce that is outstanding, always met with rave reviews. I had tried the Russell Stover hot fudge sauce (got it cheap at a RS outlet on a trip), and we all got hooked. But I didn't want to keep paying for it full price!

    So I'll post it here for you. Oh, geez... I can't believe I don't have it in MasterCook and have to retype it!

    If you cook it too long, it gets stickier/harder on ice cream. Not that it tastes bad, but it's more ... chewy like a Sugar Daddy than gooey like hot fudge.

    1/2 c sugar
    2 T water
    1 T light corn syrup
    1/2 c heavy cream
    5 oz bittersweet chocolate, chopped
    1/2 t vanilla

    In a heavy saucepan,combine sugar, water, and syrup. Wash down the sides of the pan with a wet pastry brush (to prevent sticking/burning). Bring to boil on med-high heat and cook without stirring until the sugar starts to color around the edges.

    Gently swirl the pot to even out the color and continue to cook until it turns medium amber. Immediately remove from heat.

    At arm's length, gradually stirn in the cream. Add the chocolate. Let sit 1 minute to melt, then stir to combine.

    Stir in vanilla. Transfer to heat-proof container. Let cool until thickened but still warm.

    Makes 1 cup.

    1. I've made Julia Child's recipe for chocolate sauce before, and it's outstanding. I found it in The Way to Cook, I can paraphrase it for you if you'd like.

      1. In a jar, I think FRAN's is good; however, it won't be as good as the make-it-yourself posted above.

        I know in the Los Angeles area, Fran's chocolate products are easily available in some of the specialty markets, including Bristol Farms and Whole Foods.

        1. I had a small jar from Trader Joe's that I thought was rich and chocolatey (you needed to heat it up to make it pourable.)

          1. I use my fudge (candy) recipe but boil to 225 degrees F instead of 238.