Recipe Category: Dessert
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Ingredients
Makes 6 Servings
- 1 pint heavy cream (that’s the big container, or two of the smaller ones)
- ½ cup dark corn syrup
- 1 cup (6 ounces) semisweet chocolate chips
- 2 teaspoons plus
- 1 teaspoon pure vanilla extract (some for the sauce, some for the whipped cream)
- 2 tablespoons butter
- 3 tablespoons sugar (powdered or granulated)
Method
- Measure out 2/3 cup of the cream and pour it into a medium-small saucepan
- Put the remaining unused cream back in the refrigerator for now
- Add the corn syrup and chocolate chips to the cream in the pan, and place it on the stove over medium-low heat
- Whisk it slowly as it heats and the chocolate melts
- Keep cooking and whisking over medium-low heat
- Bubbles will begin to form around the sides
- When it starts to boil, turn the heat to low and simmer, whisking often, for 3 minutes
- Remove the pan from the heat, and slowly whisk in the 2 teaspoons vanilla and the butter
- Cover the pan and set it aside
- Take the remaining cream out of the refrigerator, and pour it into a medium-large bowl
- Extra space is needed because the cream will double in volume when whipped
- Beat the cream-vigorously-with the largest whisk you have
- You can also use a handheld electric mixer; just be very careful not to overbeat the cream, or you’ll have butter
- Be patient, and keep whipping
- It will take about 3 minutes for the cream to start frothing
- After that point, add the remaining 1 teaspoon vanilla and the sugar
- Continue to whip, paying close attention to the condition of the cream as it expands and thickens
- You get to decide when it’s ready
- Put a teaspoon or two of the hot fudge sauce at the bottom of each serving dish
- Cover this with a scoop of the ice cream
- Spoon on more of the fudge, and top with a dollop of whipped cream
Full List of Dessert Recipes
Full List of Whipping-Cream Recipes