Oh, fudge, we almost forgot to post this KBS hot fudge recipe!
Pour it on your ice cream, eat it with a spoon, we don’t care what you do with it but you’ve got to try it! Read on for the full recipe:
Ingredients
- ¼ cup unsalted butter
- 4 ounces bittersweet baking chocolate or ⅔ cup semisweet chocolate chips
- 8 ounces evaporated milk or half and half
- ¾ cup granulated sugar
- 2 tablespoons KBS varietal of choice
- 6 to 8 tablespoons unsweetened cocoa powder depending on how chocolate-y you want the hot fudge
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
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Melt butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium-low heat, stirring frequently. Add KBS.
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Once the chocolate and butter have melted, slowly whisk in the evaporated milk (or half and half if that’s what you’re using) until combined.8 ounces evaporated milk
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Whisk in the granulated sugar, unsweetened cocoa powder, and salt until combined.¾ cup granulated sugar,6 to 8 tablespoons unsweetened cocoa powder,¼ teaspoon salt
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Keep over medium-low heat, whisking frequently, about 5 to 6 minutes until mixture comes just to a boil. Reduce heat and simmer for another 2 to 3 minutes, stirring continuously.
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Remove from heat and stir in vanilla extract.2 teaspoons vanilla extract
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Serve hot fudge sauce warm over ice cream or allow to cool, transfer to a heat safe jar or container and store in the fridge for up to 3 weeks.
Enjoy!
BORN AND BREWED
