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Emily_R

Salted Hot Fudge Sauce

2 posts in this topic

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

http://www.nytimes.com/recipes/1014380/Dorisrsquos-Salty-Hot-Fudge.html

The article associated with it raves http://www.nytimes.com/2012/12/05/dining/the-perfect-gift-from-the-kitchen-is-southern-says-kim-severson.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...

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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.

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