Forgive me foodies, for I have sinned.
Sometime between the ages of 12 and 28, I lost my way, completely forgetting about the existence of hot fudge.
My parents practically used hot fudge brownie sundaes as currency for good behavior from ages 6 to 10. How could this have happened? Life. Diet. Pie. Who knows.
Regardless, atonement is in order. Reparations must come in the form of gooey dark chocolate and nutty brown butter…hot…fudge. Oh, YES WE CAN.
I’m definitely making up for lost times. This rediscovery has given me the perfect opportunity to test drive the Peruvian chocolate I brought back from Cusco.
Oh hot fudge, I shall never forsake you again. And I may pump you into my veins…
Brown Butter Hot Fudge Recipe
(makes 1 quart)
1/4 lb (114g) unsalted butter, cubed
6 oz unsweetened chocolate, chopped
1 c (200g) sugar
1 (12oz) can unsweetened evaporated milk
See step-by-step photos for this recipe on the Nomad with Cookies Facebook Page.
In a small saucepan, melt the butter over medium-low heat. Once it begins to melt, stir frequently so the butter melts evenly. The butter will start to foam and bubble. Continue stirring, scraping the bits off the bottom of the pot. Once those “bits” begin to brown, the brown butter is done. (For step-by-step photos on making brown butter, check out Brown Butter 101.) Remove from heat and add chocolate, sugar and milk.
Cook on medium low, whisking frequently until all chocolate is melted. Sauce will begin to start to thicken and bubble. Let cook on low, stirring constantly to prevent burning, until shiny and smooth, about 4-5m. Sauce will get thicker as it cools. Store in an airtight container for up to 1 month.
If you sneak a spoonful in the middle of the night from the fridge (or roll around in it), I won’t judge.