A Few Words From Meredyth

RECIPE BY MEREDYTH H.
DANDELION ALUM
SPRING 2021

Having just moved to Austin, Texas from San Francisco, I've been constantly warned of the impending oppressive heat and humidity that can permeate Texas springs and summers. Much like I've traded down jackets for shorts and flip flops, I've swapped my daily hot chocolate for a more geographically appropriate vice: ice cream. Last week we had our first 90-degree day of the year, and rather than wallow in sticky, sweltering anguish, I made the perfect accompaniment to my daily bowl: Hot fudge sauce. I used to make this recipe with my grandmother, whose 1982 copy of The Silver Palate was stained with chocolate fingerprints from years of adoring use. I've adapted the recipe here a bit – more chocolate, less cooking time, and a pinch of salt. The result is a super smooth, velvety sauce that lets Dandelion's Ecuadorian cocoa take center stage.

MEREDYTH'S HOT FUDGE SAUCE

TAKES APPROXIMATELY THIRTY-FIVE MINUTES
MAKES ONE PINT
INGREDIENTS

UNITS

WEIGHT

  

-

5 OZ

100% UNSWEETENED LARGE CHIPS

3 TBSP

-

UNSALTED BUTTER

2/3 CUP

-

WATER

1/3 CUP

-

SUGAR

1/3 CUP

-

CORN SYRUP

-

-

PINCH OF SALT

1 tsp

-

VANILLA EXTRACT

  

  

DIRECTIONS

1

Melt the unsweetened chocolate chips and butter slowly in a saucepan over low heat. When fully melted, add the water and stir well to combine.

2

Add the sugar and corn syrup and mix until smooth. Turn up the heat until the mixture starts to boil. Adjust heat so that the sauce is just maintained at simmer.

3

Allow the sauce to simmer, without stirring, for seven minutes.

4

Remove sauce from heat and stir in the salt and vanilla extract.

5

Allow to cool slightly for 10 minutes. Serve sauce warm over ice cream!