Hi food friends! I'm Jennifer Crawford, and welcome to My Queer Kitchen. I'm
coming to you from very sunny Brooklyn, Nova Scotia, and today we're going to be
making hot fudge sauce. My whole life, I thought hot fudge sauce was just melted
chocolate, and could never figure out what I was doing wrong at home, but the
whole thing is, there's actually no actual chocolate in hot fudge sauce,
because that chocolate would seize up and get hard as soon as it touches
the ice cream. That's more of the sort of -- I don't know -- cone dip crackly
chocolate shell that you get. And hot fudge sauce is ooey gooey, specifically
because it's made chocolaty from all the cocoa and then the sugar and the butter.
We're going to make hot fudge sauce. We're going to put it on a bunch of ice cream
that I bought from the store and then I have cherries, sprinks -- the usual,
and a nice finish of big flaky salt. Okay, here I am going to take you on a tour of
ingredients. Well, this is the final vessel, because things taste better in
fancy bowls. What we have here is: this is 1 and 3/4 cups of sugar, 1/4 cup of flour,
2/3 of a cup of cocoa, two cups of really nice local milk, four tablespoons of butter.
Cherries -- those are for at the end -- and then a quarter cup of molasses. I really
like adding this bit of molasses to the hot fudge sauce because I feel like it
adds this beautiful base note to everything and mm-hmm. And also two
teaspoons of vanilla. I do not have vanilla because in my panic grocery
store buying I just saw vanilla beans were on sale and I got so excited, so I
have half of a vanilla bean that I'm going to scrape and throw into our mix.
And then also sprinks, also for the very end. This is some really special salt
from Tidal Salt that's made here in Nova Scotia, that I'm very excited to put on
at the very end. So we're making hot fudge sauce. I'm going to get the pan
to medium. Okay, while that's happening -- this is my big bowl of dry ingredients:
the cocoa and the flour and the sugar, and I'm just going to give that a good
whisk so it's all nice and even, so that when we add the flour to the hot milk it
doesn't clump and it all comes together super super nice. Oh my gosh, it smells so
good already. What you're gonna do is take basically all of the wet
ingredients and you're gonna bring that up to like a nice bubble until all of
the butter has melted, so going in we have two cups of milk into the pan.
Reaching for the butter. Four tablespoons of butter also going into the pan. Okay,
there we go -- and finally this last bit of -- get this molasses in there. Just watching
molasses is such a darn treat. Look at this go. So, now this usually takes like -- I
don't know, a minute or two, and you can use the same whisk --
you're just going to get that butter all incorporated in there as it melts. Get
that molasses all in, with the milk all nice. Oh my gosh
it smells like Nana's right now. Once this comes up to temperature, I'm going
to put in around a quarter of a cup at a time of our sugar and cocoa mixture.
I don't want to dump it in all at once because I don't want it to clump up. I'm
going to be whisking so enthusiastically -- it's going to be my cardio for the day.
Probably for tomorrow also, honestly. And you just want to keep it really
vigorous, so that way stuff doesn't get all blobby as you put it in.
Also, if you don't like molasses, feel free to leave it out. You can just
add -- you could substitute brown sugar, you could do
just plain white sugar, you could do anything -- you could add some cayenne,
cinnamon, some mint -- chocolate has so many friends that you could get it to hang
out with and it's totally up to you and what you like. Okay, this is starting to
look good. I just want it to be so that the surface of the milk is like
quivery with excitement -- not bubbling, boiling, but like, 'Ooh, I can't wait for
that cocoa and sugar stuff to get in here.' Just a little wobbly.
Okay, we're wobbling. Things are wobbling. There we go. Okay, it's around a quarter
cup. I'll stir for a bit, get all of this incorporated. You want to whisk like
heck, and until it's all in there and nice and smooth and there aren't any big
dark chunks left, before you add your next bit. So we're
almost there. Okay, still wobbling.
Oh my gosh, it smells awesome. There's something about
the molasses and the chocolate together, that is so like -- 'You did what?
Why? It's not happening,' but then you taste it and you're like, 'Oh, oh, that's
why.' Okay, this is a very high-risk maneuver. Oh whoa. Oh yeah, it's coming
together now. It's getting so nice and thick, and what's happening is, as we do
this, the sugar grains are melting -- they're not quite all the way melted yet,
so it still looks a little grainy. That last cook-off that we do for the five
straight minutes will melt everything and bring it all together so that it's
nice and glossy and smooth. And you can see now the way it's bubbling -- like the
bubbles kind of hang for a second, which show that it's starting to take on the
texture that we want it to. I am now scraping a vanilla bean because I forgot
to do that before I started. I don't know if you can see this -- these are the seeds
from half of a vanilla bean, that I'm going to whisk in there right now. If you
have your two teaspoons of vanilla, you can add that in right now as well.
And now we're just gonna let this hang for five minutes.
It's bubbling really nice, and you want to bring the heat down a bit just
to make sure it doesn't burn. It's starting to look nice and glossy which
means the sugar is melting so good. It's starting to cling to the sides of the
pan and leave little trails as I stir -- I'm gonna grab the other camera
to give you a POV. Now it's happening. See, this is the last five minutes
basically, what you want going on -- I'm gonna put the heat up one more thing.
Like a nice -- doesn't it, it's like a chocolate hot spring that I 100 per cent would
take a little bath in. At this point, this is like this is as thick as we want
it, but I'm going to let it go a minute or two more, just to make sure all of the
sugar is nice and dissolved. I'm going to turn the heat off, so you want to let
this cool almost completely, but I think it's nice to have a bit of warmth to it
still. If it's too hot, like if i put it on right now, it basically turns into ice
cream soup -- which is also an amazing dish, by the way. It's ice cream sundae time!
I'm totally clashing patterns here, because I know I have a moon mist shirt
on and I'm eating Farmers' Bay of Fundy Mudslide, because I live super close to
the Bay of Fundy -- also, because it's chocolate and peanut butter, which are my
favourite. They're such good friends. How much can I
fit on here? I like to test the limits of, you know, everything. The order of
operations now: it's going to be hot fudge, sea salt, sprinks, cherries.
Let's do it. Oh, this might have to come close --
Oh my gosh. Can you see the chocolate rivers it is
making? Yeah, this is some beautiful sea salt from here in Nova Scotia, I just
love -- I salt the heck out of my desserts and it changed my life, and highly
recommend everyone at least give it a shot. And now, obvious, classic, perfect
choice -- oh, it's like a friggin' mudslide, for real. Oh, that means I must have to
put another one on top. I don't know.
Everything that you want a hot fudge sauce to be: chocolatey, balance of bitter
and sweet, the sweet salty crunch of the sea salt and the good crunch of the
sprinks. Oh my gosh I am I do have a bit of ice cream soup going on at the sides
here, but I am not mad about it.
Thank you so much for tuning - thanks so much for
tuning in to My Queer Kitchen today and making a hot fudge sundae with me. Keep
well, stay safe and eat good snacks.