Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

November 28, 2013

Foodie with Family: Hunkering down


Homemade Peppermint Hot Fudge Sauce

6 T. unsalted butter

6 oz. unsweetened chocolate

2 c. granulated sugar

½ c. light corn syrup

¾ c. boiling water

1½ t. peppermint extract

3/4 t. vanilla extract

pinch of salt

Melt the butter and unsweetened chocolate together in a large, heavy-bottomed saucepan over low heat, stirring occasionally. Stir in sugar, corn syrup, and boiling water. Increase heat to medium and stir mixture until it reaches boiling. Boil without stirring for 8 minutes. Really. Do not stir that stuff.

Remove from heat and stir in the peppermint extract, vanilla extract and salt. It will bubble up violently, so be careful. Let rest for 5 minutes before pouring into a heat-proof container with a tight fitting lid. (A canning jar works perfectly for this situation.) Be certain the container you use is small enough to fit into the microwave for reheating purposes. Leftovers can be stored in the refrigerator in a tightly lidded, heat-proof container.

To Reheat:

Remove lid from the jar and microwave for about 30 seconds. Stir. Heat in additional 10 second bursts until the hot fudge flows freely when poured.

Ultimate Peppermint Stick Mocha

2 T. Peppermint Hot Fudge Sauce

6 oz. half and half (Whole milk can be substituted for a less decadent mocha)

1 shot of espresso or 2 oz. double-strength brewed coffee (omit coffee if you’re making a hot chocolate.)

whipped cream

2 peppermint sticks (or 2 small candy canes), divided

Brew the espresso into a standard sized mug (or pour the still-hot double-strength coffee into your mug.) Omit the espresso or coffee if you’re making a Peppermint Hot Chocolate.

Heat the hot fudge sauce and Half and Half together in a canning jar in the microwave or a small saucepan until steaming hot. Use a small whisk or a milk frother to vigorously combine the two until the hot fudge sauce is thoroughly melted into the mixture and it is slightly frothy. Pour it over the espresso or double-strength coffee in the mug. Dollop a generous amount of whipped cream on top of the drink. Crush one of the peppermint sticks or candy canes and sprinkle over the whipped cream. Use the remaining peppermint stick or candy cane to gently stir the drink and leave it in place as garnish.

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