Maybe about a month ago, I saw that Andrea posted a pic of what I thought was a partial picture of a hot fudge recipe. I was about to head to the grocery store and coincidentally couldn’t get the idea of hot fudge out of my mind. What’s that saying? Don’t go to the grocery store hungry? Well, I learned that you also shouldn’t go when you have a craving for something.
Here’s what I bought:
Do you see how thin that looks dripping down from the spatula? I promise it will get thicker. Turn the temperature down to low and continue to mix and move the fudge around. Working with chocolate can be difficult if you don’t keep the temperature low. It burns easily and then not only will your fudge taste burned, your house will have a burned chocolate smell. Not ideal. (Although, honestly? Wouldn’t you still eat the fudge if it was a little burned? No? Well, then I wouldn’t either. ::cough cough::)
As it cooks longer, the fudge will start to thicken like this:
And for some unknown reason you can see lumps in this picture. Just keep stirring until it’s smooth and turn the stove off.
We tend to put the fudge on our ice cream when it’s hot. I love when the ice cream gets melty. I also have very little self-control. However, once the hot fudge cools, you can put it in a bowl with an air tight lid and store it in the refrigerator for at least a week. I promise you, it will NOT last that long. I just stick the whole bowl in the microwave and warm it up a little bit at a time when we want more. If you’re the trendy kind, you can store it in a mason jar. I? I am not trendy. Never was. I have a ton of mason jars but no lids so a glass bowl it is for me.
So what do you think? Would you make the skinny version or the not-so-skinny version?