BAILEY'S HOT FUDGE SAUCE - EMPLOYEE DIRECTIONS

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Bailey's Hot Fudge Sauce - Employee Directions image

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 Recipe#202009 #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 Recipe#202009. 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.

Provided by KateL

Categories     Sauces

Time 15m

Yield 300 ml

Number Of Ingredients 3

1/2 cup pure powdered Dutch-processed cocoa powder, the best you can find
1/2 cup white unbleached cane sugar or 1/2 cup superfine sugar
1/2 cup heavy cream or 1/2 cup whipping cream

Steps:

  • 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.

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