Tuesday, August 4, 2009

Anglican Fudge Sauce

The best way to sort through Anglican fudge is with a hot fudge sundae. This is the easiest fudge sauce recipe I have ever made - and actually, one of the best. It's of the old-fashioned variety, so don't be surprised if a little of the sauce hardens when it hits your lovely Häagen-Dazs vanilla or coffee ice cream.

The type of semi-sweet chocolate you use will determine the flavor, so experiment a bit - you may need to adjust the amount of milk. But this is very good with the old standby, Nestlé Toll House chocolate chips. If you live in Chicago, try it with chopped Frango mints and heavy cream (of course,s you can you can order Frango mints from big, bad Macy's from anywhere, and pretend it's Marshall Field's).

Easy Fudge Sauce

1 cup evaporated milk (or heavy cream)
2 cups (12 oz.) semi-sweet chocolate chips
1 teaspoon vanilla extract (use real vanilla, omit if you only have the imitation variety

Combine milk and chocolate in a heavy saucepan. Cook over low heat, stirring frequently (a wire whisk works better than a spoon). Don't worry that the mixture looks like flecks of chocolate floating in cream at one point - it will pull together like magic (no Hail Marys required). When sauce is smooth and creamy, remove from heat and stir in the vanilla extract. Pour over ice cream, or ice cream and pound cake, or ice cream and a couple brownies.

This can be cooked in the microwave on medium speed; just stir it every minute or so, more after you start seeing the melted chocolate flecks. Sorry I don't have more specific instructions.

Leonardo,darling: if you use this as a knee poultice, cool it down a bit, please. No need to add a burn to your bruise.