This fudge recipe nearly broke my household apart. I was up at my parent's house on Lake George with a small group of friends, trying to have a chill sort of weekend during January of 2022. I was talking about this book, and one of my friends brought up my fudge recipe and how it has a secret ingredient. My roommate, and best friend since childhood, Sarah, wanted to know the secret ingredient in this recipe. She must have sat there and guessed 50 different ingredients, but I wouldn't give it up. Eventually, she let it go.
A month later, when I was printing proofs of this book, I had the loose copy lying out on the table. Sarah looked at the stack of papers and snatched them up before I could stop her. She found the recipe, and her jaw dropped. She had guessed the ingredient, and was incredibly hurt that I didn't tell her. I had to make fudge for her to repair our friendship, and keep our tiny two-bedroom apartment at peace.
The secret ingredient is Dutch-processed cocoa powder. Why? Because unlike regular cocoa powder, the Dutch-process removes the acidity in it. Therefore, adding a little to the fudge makes for a richer, more chocolatey flavor to elevate any bowl of ice cream.
Ingredients
2 oz unsweetened baking chocolate
8 tbsp Water
1 tbsp Dutch-process cocoa powder
1 pinch salt
Sugar, to taste
1 tbsp butter
1 tsp vanilla extract
Directions
Add the water and unsweetened baking chocolate to a saucepan. Use 2 tbsp of water per 1 oz of baking chocolate. Cook on low heat until chocolate has melted. Stir constantly, as the chocolate may burn quickly.
Add cocoa powder, and salt. Add sugar to taste. Stir until well mixed.
If the sauce begins to get thick, add another 2 tbsp of water.
Remove from heat. Stir in butter and vanilla.
Serve over cold ice cream.
Comments