During my growing up years, many a late evening or lazy afternoon was spent at the superlative Yankee Doodle ice-cream parlor, situated on the Marine Drive facade. It had a cosy garden swing in the middle of its colorful ambience; and a grand range of ice -cream and sundae selections.
When it came to desserts, in those days, my palate did not agree with any flavors other than chocolate. So I stood in this brand new ice-cream parlour, which was the flagship store of the then-popular ice cream brand called Kwality Icecreams, looking for some chocolate options.
As I scanned their trend breaking menu filled with ice-cream pop sodas, sundaes and ice- cream cake rolls, I learned that the best they could offer me was the classic hot fudge sundae… a large scoop of vanilla ice-cream drizzled with a liberal dose of hot chocolate sauce, topped with well-roasted cashew nuts, a swirl of whipped cream and a neat bright cherry on top.
But no…the chocoholic in me discarded this standard offer and insisted I get a sundae with chocolate ice-cream instead. So after much persuasion and deliberation, I got my version of the hot fudge sundae. Chocolate ice-cream liberally doused with hot fudge sauce….and yes, I always asked for that extra drizzle of their perfect gooey and fudgey chocolate sauce and got it.
After weeks, and possibly months of demanding this customized sundae option, I soon found it listed as Top Knotch on the menu board. A victory of sorts for a chocolate fiend like me!
Here’s my recipe for a classic hot fudge sauce. Best enjoyed warm with ice-cream or any complementing dessert of your choice!
CLASSIC HOT FUDGE SAUCE
- 50 gm dark chocolate, chopped finely
- 2 tbsp cocoa powder. sifted
- 75 ml water
- 70 gm granular sugar
- 2 tbsp golden syrup
- 40 gm butter
- A pinch of salt ( omit if you are using salted butter)
- 1/2 tsp vanilla extract
- Mix chocolate, cocoa powder and water in a bowl.
- Bring to melt on a gas flame, stirring continuously to even out any lumps.
- Add sugar, golden syrup, butter, salt and continue to cook the sauce on a low flame, till the sugar has dissolved.
- Boil for 5 minutes till sauce thickens and gets a shine.
- Remove off the flame, blend in vanilla extract.
- Use as desired.
