For Thanksgiving, Chad stocked up on Vanilla Bean Blue Bell ice cream to serve with the pies and other desserts. After all our company left, we still had about 3/4 of a gallon of ice cream leftover. Chad enjoys vanilla ice cream plain, but I like to have additional flavorings or toppings. This Hot Fudge Sauce with a hint of peppermint was perfect. I topped the fudge with some chopped peppermint bark for a little extra texture.
If you are serving this straight from the stove, allow the fudge sauce to cool a bit before pouring over the ice cream. It is great warm, but you don’t want it so hot that it melts a hole through the ice cream and ends up pooled in the bottom of the bowl.
It lasts about a week refrigerated. To serve, I microwaved a couple of large spoonfuls in a small bowl for about 15 seconds.
Peppermint Hot Fudge Sauce
Adapted from Smitten Kitchen
2/3 cups heavy cream
1/2 cup light corn syrup or golden syrup
1/3 cup packed dark brown sugar
1/4 cup Dutch processed unsweetened cocoa powder
1/4 teaspoon salt
6 ounces chopped bittersweet chocolate, divided
2 tablespoons unsalted butter
1/4 teaspoon peppermint extract
Chopped peppermint bark or candy canes for garnish
In a small saucepan, whisk together cream, corn syrup, brown sugar, cocoa powder, salt, and 3 ounces of the chocolate over medium heat. Once the mixture comes to a boil, reduce heat to low.
Simmer, stirring occasionally, for 5 minutes, then remove from heat. Whisk in the remaining 3 ounces chocolate, butter, and peppermint extract until smooth. Allow to cool slightly before serving.
Store in airtight container in refrigerator for up to a week. Warm before serving.