Description

hi Patty. From the NYTimes, Melissa Clark. There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.

Ingredients
#1
12-ounce package frozen raspberries, defrosted
#2
¾ cup Dutch process cocoa
#3
¾ cup heavy cream
#4
4 tablespoons unsalted butter, at room temperature
#5
1 ½ cups sugar
 
Preparation

Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer or food mill. Set aside.

In a medium-sized heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries, and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Let the mixture continue to boil slowly for eight minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving it hot, or cover and refrigerate until needed. It will last for at least a month. The sauce may be reheated slowly.