Of all the lovely chocolatey treats in the world, chocolate-themed ice cream is one of my favourites. If you’ve seen my post on the best ice cream in the world you know I am not kidding or exaggerating when I say that I am hooked to chocolate filled, chocolate topped and chocolate sprinkled chocolate ice cream.
Now ordinarily, I eat my ice cream with Sanders Dark Chocolate Fudge, which is an absolutely delicious ice cream-topping that you can get in grocery stores all over Michigan. I haven’t found a decent substitute here in Canada though, and believe me, I’ve looked. So I stock up on Sanders every time I am in Michigan. When I run out, which is always fairly soon after I return to Canada, I settle for whatever generic fudge is available at my local grocery store. This makes me immensely discontent. Really, it gets in the way of me being truly happy here. Also, store-bought fudge is often filled with high fructose corn syrup and tonnes of sugar and preservatives. Given this unfortunate state of affairs, I’ve tried on 3 separate occasions to make a homemade fudge topping, following recipes from different sources each time. Alas, the result was sub-par each time.
But today, as I sat down on my couch to a new episode of “Luther”, I was struck by an idea. You see, the biggest problem with the homemade sauces I made was that none of them were gooey and fudgy enough. Also, there is a warm, velvety feeling that the Sanders fudge fills my mouth with, and I haven’t been able to re-create this texture and taste in all my fudge-making attempts. I’ve been telling myself that my refusal to use high fructose corn syrup lies at the root of my failure. “Or perhaps, it is some other, secret ingredient that I am missing”, I would think to myself morosely, in my dark moments. But the thought that came to me this evening, the question rather, was this: could it be, that the secret ingredient was caramel sauce? (Side note: I have now discovered that this inspiring epiphany was the result not of divine intervention, but a happy co-incidence. You see, I was eating caramel chocolate ice cream on the couch, while watching the tv show).
I was intrigued, I was inspired, I was impatient! I pranced over to the kitchen, and began concocting. What I ended up with wasn’t as good as Sanders chocolate fudge, but it was pretty darned delicious nevertheless. Also, I think that this recipe is slightly healthier, because I used no corn syrup or preservatives, just good wholesome, somewhat fattening ingredients 🙂 If you want to try it, here’s how:
1/2 cup brown sugar
2 tbsp water
1 tbsp organic unpasteurized honey
1 tbsp organic grade B maple syrup
1/2 cup heavy cream
4 tbsp good quality, unsalted butter
A few pinches of salt to taste
1 tsp vanilla essence
150 g 80% good quality dark chocolate
Place the sugar, water, honey and maple syrup in a little saucepan and heat on medium heat. Don’t stir the mixture at all; instead swirl the liquid about in the saucepan once in a while. Use a basting brush dipped in water to brush down the sides of the pan if needed. Wait until the sugar dissolves and then turns a deep amber (the maple syrup will make the mixture a little brown right from the start, so wait until the mixture turns even darker), about 8 minutes.
Next, take the pan off the heat and add cream and butter to the mixture. Whisk the mixture until it is smooth.
Then add the chocolate, salt and vanilla essence. Mix it all up until you have a nice smooth texture.
You can serve it warm, as most people like it, or you can wait until it cools and thickens. I like my sauce thicker and more fudgy, so I wait until it has cooled down before I drown my ice cream in it. Either way, whenever you’re ready, pour this delicious goeeyness on your ice cream and eat away to your heart’s content.
Pour the left-over fudge into a jar and store it in the fridge.