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Salted Hot Fudge Sauce

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#1 Emily_R

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Posted 06 December 2012 - 04:46 PM

Has anyone tried the Salted Hot Fudge Sauce posted in the NY Times this week?


The article associated with it raves http://www.nytimes.c...html?ref=dining), but I'm perplexed at the lack of any corn syrup, which I thought was essential for consistency. And it seems like a lot of butter...

#2 IndyRob

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Posted 06 December 2012 - 06:37 PM

This seems very similar to a 'caramel sauce' recipe I found and used recently. 2C Heavy Cream, 1C Brown Sugar, and a 1/2 stick of butter. Bring to a boil and then turn down the heat and simmer until reduced by half. I think the butter gets browned in the process and adds a good bit of depth to the flavor. But the consistency was very much like a hot fudge sauce. In fact, I had been thinking about adding some chocolate to that exact end.