It seems like whenever I think of food, the reoccurring question of “DIY or BUY?” almost always run through my brain. Of course there are the obvious answers, like how I always make my own granola and homemade caramel sauce but am 100% okay with buying frozen puff pastry, but the path towards “is it worth it” when considering time/money/effort/taste in both scenarios can be sometimes be difficult to navigate.
Now, being a food blogger, I am usually more inclined to at least try my hand at making almost anything from scratch (at least once), so my opinions might be skewed more towards the DIY end of the spectrum. One of the main driving forces of even having this blog is to encourage others to bake their own treats from scratch, so it should be no surprise when I say that we should all be making our own hot fudge sauce from now on.
I totally get the convenience of a chocolate sauce in a squeeze bottle that you can easily pick up at any grocery store. A couple squirts in some milk or over ice cream – instant gratification! But beyond those fast and few indulgences, that bottle ends up sitting in the door of the fridge for far too long, the squeeze top getting all gloopy and unappetizing (or at least that’s what happens in my house). Not only does the pre-made stuff usually go to waste, it doesn’t even taste that great (not to mention the unknown ingredients that keep it so shelf-stable). Instead, why not make your own?
Homemade fudge sauce is definitely on my “DIY” list, and this Mocha Spice version is a total game changer. It’s unlikely that you’ll find gourmet flavours like this at just any grocery store. Extremely indulgent on its on, but even better over ice cream, the extra bit of effort and slight expense for good chocolate makes this sauce even sweeter.
I love to add flavour to homemade ganache and caramel by infusing the cream with different spices, herbs, and even tea. This fudge sauce uses that same technique. Whole spices are added to heavy cream and brought to a simmer. The mixture (spices and all) is then left to cool and “infuse” until the cream takes on the bold flavours of the spices.
To contrast the cool ice cream (that’s what fudge sauce is primarily made for, after all), I wanted to add a bit of heat and spice. And since coffee and chocolate are always a good idea together, I decided on Mocha Spice!
Okay, so you are probably thinking, “How do I turn flavoured cream into fudge sauce?” right about now. Pretty easily, actually! In a saucepan, simply heat the infused cream, unsweetened cocoa (for depth), instant espresso powder (for the “mocha”), brown sugar, and corn syrup. The corn syrup adds fluidity to make the mixture a sauce. Unlike granulated sugar, corn syrup is resistant to crystallization, keeping the sauce smooth and pourable. I prefer Crown Lily White corn syrup because it adds sweetness without taking away flavour, letting all the spicy goodness shine in this recipe.
Mocha Spice Fudge Sauce
2/3 cup heavy cream or infused cream (recipe to follow)
1/3 cup Crown Lily White Corn Syrup
1/4 cup brown sugar
2 tablespoons cocoa powder
1 rounded teaspoons instant espresso powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne (or to taste)
5 ounces dark chocolate, chopped
1 teaspoon vanilla extract
3 tablespoons unsalted butter, diced
1. Combine the infused cream, corn syrup, sugar, cocoa, espresso, cinnamon, salt, and cayenne in a small saucepan.
2. Heat oven medium-high heat and whisk together.
3. Once the cream begins to steam and the sugar and cocoa begin to dissolve, stir in the chocolate.
4. Once the chocolate begins to melts, remove from heat and continue to stir until the chocolate had completely melted.
5. Add in the vanilla and butter and stir until smooth.
6. Allow to partially cool and thicken before use.
7. Store in a glass jar in the refrigerator for about a week.
Infused Cream (optional)
3/4 cup heavy cream
1/2 cinnamon stick
1/2 teaspoon whole cloves
1/2 teaspoon pink peppercorns, crushed
1 teaspoon whole cardamom pods, crushed
1. Place all of the contents in a small saucepan and place over medium-high heat.
2. Once the cream beings to steam and slightly simmer, remove from the heat.
3. Allow the contents in the saucepan to cool, then transfer everything to a lidded container.
4. Continue to steep in the refrigerator for about an hour or two.
5. Stain out the spices before using the cream in the Mocha Spice Fudge Sauce recipe.
So, what do ya say? Will you be making your own fudge sauce from now on or at least giving it a try? What flavours would you want to try?
Besides ice cream, what else do you like to add fudge sauce to? I’m thinking fancied-up coffee or even an adult hot chocolate with a splash of bourbon would both be pretty fantastic. A jar would make the perfect gift, too!
Disclaimer: This post was sponsored by ACH Foods. All thoughts and opinions are my own. Thank you for supporting the brands that make Style Sweet CA possible!