just make this

It’s not often that I wish something so rich, so decadent and addicting on my readers. Me, of the ‘You should try this quinoa!’ and ‘Have you ever had such amazing black beans!’ and “Ooooh! Soup!‘ posts that gently encourage health through your food and yet when I come across such an incredible recipe for hot fudge sauce, something that takes all of about 10 minutes to make for an indulgent return of gasping through each sultry chocolate-y mouthful, here I am devilishly trying to get you all to break those hard-core resolutions with a spoon and a wink. On top of ice cream, even.

But please do so, if you are so inclined. While I am a firm believer in taking control of one’s health, of making the changes in your body and spirit that give you the wherewithal to pump your fist in the air and shout “YES!” when you step on the scale, or easily slip those old jeans over your hips,  at the same time I also emphatically feel that we can’t achieve our successes when we deprive ourselves of everything in the name of health. Life should be about balance. Enjoy some hot fudge, really enjoy it but not every day and for Pete’s sake, please share it with those you love because that’s what food is all about, isn’t it? The look on their faces when they spoon the first deep dark bite into their mouths and run their tongues over the silky smooth sauce and you’ll be fist-pumping for yet another reason because you totally made someone’s day. Make that one of your resolutions this year too, hmmm?

Decadent Hot Fudge Sauce
(from The Silver Palate Cookbook, with adaptations)

4  1-oz squares unsweetened Bakers Chocolate
3 T. unsalted butter (NO substitutions- be WILD people!)
2/3 c. water
1/3 c. sugar
1/3 c. light corn syrup
Pinch sea salt
1 T. pure vanilla extract (or get even more crazy and add real rum, cognac, amaretto……you get the idea)

In a small saucepan over very low heat, melt the chocolate and butter together. Do not stir, but occasionally agitate the pan to distribute the heat. Alternately, you can use a double boiler. In another small pan, bring the water to a boil.

When the chocolate is fully melted, pour the boiling water into it, then stir in the sugar and corn syrup. Stir to combine and bring back to a boil. Reduce the heat so that it simmers gently, but not violently, and allow to boil for about 10 minutes. You can stir it occasionally, but it’s really not necessary. After 10 minutes, remove it from the heat and stir in the flavoring. Allow to cool for 20 minutes or so, then spoon it over ice cream.

This can be chilled too, and reheated in the microwave. Stir to combine before serving. Enjoy it immensely.

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