I have a good excuse.
For weeks, I’ve been meaning to tell you about this hot fudge sauce, which is decadent and thick and glossy and everything a hot fudge sauce should be. The recipe has been on the docket since Valentine’s Day, in fact. I had a post planned, half drafted in my head. I intended to come clean that my annual protestations about Valentine’s Day were something of a hoax. For several years running, I’d posted a chocolate dessert in honor of the mid-February holiday (“holiday”?), so there was no denying that I was on board for at least one part of Valentine’s Day: the chocolate part. That would be the post’s title: “The Chocolate Part.” I quite liked that.
But then mid-February slipped into late February, and then it was Leap Day, and then March was upon us, coming in equal parts lion and lamb, so typical of a Chicago spring day. And, still, I haven’t told you about the sauce. It’s sure to become a new favorite, and one that I plan to make often, particularly in the summer months, when ice cream sundaes will be de rigueur.
Did you see what just happened there? I’m telling you about a hot fudge sauce that I made in early February, a winter setting if ever there was one, and nevertheless I managed to mention both spring and summer in the very same paragraph. I’m not all that surprised, I confess. These days, I’m looking ahead. To early August, to be exact. A time when the third member of our little family is due to arrive. And, that, of course, would be the excuse. The thing that’s been distracting me.
Yes! You read that right. I’m still not talking about the recipe (a winner, to be sure). Instead, I’m talking about a baby. Our baby. Our baby girl. On the way. Due this summer.
We’re absolutely thrilled, and I’m really excited to be sharing this news with all of you. So, with that, I’ll leave you with the recipe. Finally.
Hot Fudge Sauce
Yield: About 1 1/2 cups
1/2 cup heavy cream
1/4 cup corn syrup
6 ounces dark chocolate, chopped
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon coarse salt
Place heavy cream and corn syrup in a medium saucepan; bring to a boil over medium-high heat, stirring, about 2 minutes. Remove from heat and stir in chocolate; whisk until melted and well combined. Stir in vanilla and salt. Transfer fudge sauce to a glass container and let cool at room temperature until thickened, about 1 hour. Hot fudge sauce can be stored in an airtight container, refrigerated, for up to 2 days. Bring to room temperature or gently reheat before using.