Recipe by KateL
Bill Kates supplied this recipe as he made it on his very first job when he moved to Boston. He took the job as a soda jerk because he loved the Hot Fudge Sauce at Bailey's Ice Cream Parlor of Boston, Mass. I found the recipe inside his review of "bailey's Hot Fudge Sauce" #202009, and was surprised he had not posted this version himself. Hot Fudge is serious in our family, so I made both the version Bill K made on the job and "bailey's Hot Fudge Sauce". The result of my taste test war? Whatever chocolate you use, that quality will determine the quality of your sauce; skimp, and the taste suffers. I used Hershey's cocoa powder by accident when I made this version, and the distinctive Hershey's taste came through loud and clear. Except for the chocolate source, the end result of both recipes came out about the same. I prefer working in a double boiler because it is easier to keep the chocolate from getting too hot.
Top Review by Kerfuffle-Upon-Wincle
Very good and easy! Much better than I expected for only three ingredients! I doubled the recipe and used Hershey's Special Dark dutch-processed cocoa because that's what I had on hand. As a personal preference, I believe it would be even more delicious with some added espresso powder. Tagged for Please Make My Recipe, August 2012 ~
- 118.29 ml pure powdered Dutch-processed cocoa powder, the best you can find
- 118.29 ml white unbleached cane sugar or 118.29 ml superfine sugar
- 118.29 ml heavy cream or 118.29 ml whipping cream
Directions See How It's Made
- Set up double boiler so that bottom of double boiler insert does not touch the water. Put insert on top and begin heating bottom water to medium heat.
- Put powdered Dutch cocoa and sugar in the double boiler, and stir together. While stirring, SLOWLY add cream as you continue to stir. getting all the lumps out.
- Continue stirring until thoroughly heated, about 6-8 minutes for this small amount.
- Serve immediately. Refrigerate unused portion.