The candy man makes everything he bakes satisfying and delicious. We know any trip to Leopold’s Ice Cream leaves us wanting to eat the dishes. Everything you eat at Leopold’s is made in house. The ice cream, of course. But also the chicken salad (Mary’s recipe) the soups, and the fudge sauce. Now you can make that hot fudge sauce at home just like Stratton and his great staff do every single day on Broughton Street. Maybe you can pour it over the doughnuts you are going to make from the Pink House yesterday. Hey, now we are cooking with gas!! This is a great recipe. Let me know if you try it, Eat It and Like It.
Recipe courtesy Stratton Leopold
Prep Time: 10 min
Inactive Prep Time: 15 min
Cook Time: 12 min
Level: Easy
Serves: 4 cups
Ingredients
- 1 3/4 cups heavy cream
- 3/4 cup brown sugar
- 1/4 cup butter, cut into small pieces
- 2 3/4 cups semisweet chocolate chips
- 1/8 teaspoon sea salt
- 1 teaspoon vanilla extract
Directions
In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted, then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools.
*Cook’s Note: Can be stored up to 1 week in the refrigerator in a glass jar. Heat until warm but not hot, before serving.
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Click here to see our recipe for Fried Sweet Potato Doughnuts from the Pink House
