This hot fudge sauce would be more accurately titled if it was named hot sludge sauce. This is a deep, dark, and glossy mud pit, one that I would only ever want to wade through if I had my Bean boots on. With only about 10 minutes of prep and total cook time, this dessert is a no-brainer for a fast crowd pleaser. There’s nothing better than the warm contrast of fudge to a heaping bowl of ice cream. Top with sprinkles, add nuts or whipped cream, or eat it plain if you like. Anyway you choose, I promise that it will bring you to your happy place.
As I’m often out of brown sugar, and too lazy to run to the grocery store, I included a recipe for homemade brown sugar for those of you who are ever in the same situation. If you want to make a darker brown sugar, increase the molasses content. This sugar will be fluffier and more fresh than any other store bought kind that you’ve had before.
The Bite: Thanks for tuning in to week three of your tooth anatomy crash course. Last week we talked about enamel, so this week we’re going to cover dentin. Dentin is the surface beneath your enamel, and like a corset, helps maintain the shape of your tooth. This structure is harder than bone but softer than enamel. This property allows dentin to help withstand the functional load on the tooth (something has to help your tooth withstand the stress of all of your gnashing and chomping).Unlike enamel, however, dentin can be repaired throughout your life time. This is accomplished through a process called dentinogenesis, where cells called odontoblasts work to make up your dentin. But, just because dentin can repair itself doesn’t mean that you don’t have to take care of it. Once your dentin has been damage (i.e. by decay), your risk for causing serious damage increases as the next layer of your tooth is the dental pulp, the house of your nerves and blood vessels.
Hot Fudge Sauce and Homemade Brown Sugar
Hot Fudge Sauce
1 cup heavy cream
1/2 cup corn syrup
1/4 cup unsweetened cocoa powder
4 oz baker’s chocolate
1/2 cup brown sugar
2 tablespoons butter
1/4 teaspoon sea salt
1 teaspoon vanilla
1 lb granulated sugar
1/4 cup molasses
Hot Fudge Sauce
Combine all of the ingredients except the vanilla into a heavy saucepan. Bring the mixture to a boil over medium heat, constantly stirring all the while so as to not burn the cream. Cook for 30 seconds more, or longer if you like your fudge sauce extra thick. Remove from heat and stir in the vanilla.
Note: This recipe freezes really well. I usually divide the fudge among 3, 1-cup mason jars and stick them in the freezer if I’m not going to use it all up immediately. To serve, remove the lid, and heat directly in the microwave (on a low power) until it’s warm.
Combine the sugar and molasses in a food processor and pulse until the ingredients are well combined and evenly distributed. Store in a air-tight container or Ziplock bag.
Source: adapted from Baker’s Notes Issue No. 2: Sweets