Sometimes a person just needs to indulge his or her sweet tooth, and this is one of those times. Sundaes come in many flavors, but hot fudge is my favorite. Warm, gooey chocolate atop a scoop of creamy, rich vanilla Tofutti…yum! I would have whipped some soy cream, sprinkle some chopped nuts and added a cherry on top to make it a proper sundae, but it didn’t last long enough once I tasted the sauce. My modified version of Nancy Siverton’s hot fudge sauce recipe from Food & Wine turned out incredibly decadent. Enjoy!
Hot Fudge Sauce
8 ounces bittersweet chocolate, chopped
1/4 cup sugar
1/2 cup light corn syrup
1/2 cup plus 2 tablespoons water
3/4 cup unsweetened cocoa powder
3/4 tablespoon instant espresso granules
2 tablespoons Kahlua®
Melt chopped chocolate. Keep warm until ready to use.
In another pan, bring sugar, corn syrup, water, cocoa powder and instant espresso to boil over medium-high heat. Reduce heat and simmer 1 to 2 minutes, stirring constantly to dissolve cocoa powder and sugar and to prevent burning on bottom of pan.
Whisk in melted chocolate. Boil hot fudge for few minutes to achieve the consistency you desire. Cool slightly and beat in Kahlua. Makes 2 cups.