8.9.11

velvety hot fudge sauce























Hot fudge sauce is super quick to make and virtually fool-proof, but it's really all you need to turn plain ice cream into the queen of American desserts--the glorious sundae. 

The word "sundae" originated in the late 1800s, probably derived from "Sunday," either because the dish was made with ice cream leftover from Sunday and sold on Monday, or because it was sold only on Sundays to circumvent "blue laws" (enforced religious standards) against Sunday consumption of ice cream (this theory also holds that the spelling was changed to "sundae" to avoid religious offense).

The exact origin of the sundae is fiercely contested (although it is definitely American), but the original sundae undisputedly consisted of vanilla ice cream, a flavored sauce or syrup, whipped cream, and a maraschino cherry, served in a tulip-shaped, footed glass vase (which I don't have, but I think wine glasses feel quite elegant). The hot fudge sundae was a variation often topped with nuts. Hot fudge supposedly came from cooks who failed at fudge-making and ended up with a gooey sauce-like mixture that never set up, so they poured it over ice cream. By the 1900s, enlightened cooks began to deliberately undercook the fudge so they could use it for sundaes.



Makes 1.5 cups (enough for around 6 large sundaes)
Time: 5 minutes

1/2 cup canned coconut milk
1/2 cup maple syrup
1/2 cup water
1/3 cup cocoa powder
1/4 teaspoon salt
4 oz vegan chocolate, chopped
2 teaspoons vanilla
1 tablespoon coconut oil (optional)

In a medium stainless steel saucepan, whisk together the coconut milk, maple syrup, water, cocoa powder, and salt. Bring to a boil over medium heat. Whisking frequently, keep at a boil for 1 or 2 minutes. Remove from heat and add the chocolate, vanilla, and coconut oil, whisking until completely smooth.

To store, keep in a heatproof jar in the fridge for up to 2 weeks. Reheat very carefully in the microwave or on the stove, stirring often.

Serve warm over vanilla ice cream, perhaps with toasted, chopped hazelnuts or pecans and vegan whipped cream. Freshly toasted coconut flakes or even a drizzle of caramel sauce are other options.

3 comments:

  1. Ive never made anything vegan dessert wise or used coconut besides the shredded type but this looks good and not too complicated - I'll have to give it a try!

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  2. Please, tell me how it turns out!

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