Sauce: Vinegar Hot Fudge
Source of Recipe
From "Screen Doors and Sweet Tea" by Martha Foose
"The Hasty Tasty is always hopping. It is a busy drive-in with burgers, corn dogs, ice cream floats, malts, and banana splits. It has been the site of thousands of softball-league victory celebrations and teenage flirtations. This hot fudge sauce is better than most found at dairy bars, drive-ins and soda fountains. The vinegar balances out the sweetness and using real good semisweet chocolate bumps up the flavor quite a bit."
List of Ingredients
◦ ½ cup packed dark brown sugar
◦ ¼ cup Dutch-process cocoa powder
◦ ¼ teaspoon salt
◦ 1 cup heavy cream
◦ ½ cup whole milk
◦ 1 cup dark corn syrup
◦ 3 ounces semisweet chocolate, finely chopped
◦ 2 tablespoons apple cider vinegar
◦ 1 teaspoon vanilla extract
◦ 2 tablespoons unsalted butter, cold
In a deep, heavy-bottomed saucepan, combine the brown sugar, cocoa, and salt. Whisk in the cream and milk. Over medium-high heat, bring the mixture to a simmer.
Add the corn syrup, half of the chocolate, and the vinegar. Bring to a boil, stirring constantly with a heatproof silicone spatula, making sure to scrape the bottom and sides of the pot, until the temperature reaches 225° F, as measured on a candy thermometer. This will take 8 to 9 minutes that seem like forever.
Remove from the heat and stir in the remaining chocolate and the vanilla. Stir until the chocolate is completely melted and incorporated. Add the cold butter, whisking to combine. Cool slightly before serving.
Makes 2 cups
☙ The temperature will seem to stall out at around 175° F. Be patient and continue to boil until the temperature reaches 225° F on the thermometer, or until the sauce forms a thin thread when drizzled across a cool plate.
☙ The sauce can be reheated in the microwave on high at 30-second intervals, stirring to heat evenly.
☙ Add your favorite liquor to the sauce for a sophisticated flavor; 2 tablespoons should do the trick.