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I Scream, You Scream: Hot Fudge Sauce *2-Ways*

Summer may be coming to a close for us in the Northeast (say it ain't so!), so if you’re looking for one last sweet sweet ice cream treat, we’ve got it covered.  Literally.  And since I know you, like us over here at M + K, prefer having options, here are 2 delicious ways to have your grown up ice cream and eat it, too!  You pick. Just don’t forget to #bringthesugar

What ya need:

6 oz semi-sweet chocolate, finely chopped (Not chips. Save those for another time.)

½ c. light corn syrup (or substitute agave nectar if that’s more your thing)

¼ c. MORTAR + KUSH Refined Hemp Sugar

¼ c. cocoa powder

2 T. unsalted butter

¼ tsp sea salt

1 tsp vanilla extract

PLUS EITHER...

⅔ c. port wine

or

⅔ c. your fav cold brew coffee


What ya do:

Combine all ingredients (except the vanilla) in a medium saucepan  

Heat on low until melted

Turn up the heat to medium, and keep stirring until it starts to boil  

Drop it like it's hot back down to medium low and simmer 2-3 minutes

Remove from heat and stir in the vanilla

Let cool 10 mins before serving*

Pour over whatever ice cream ya choose!  Although, for either version of this, you really can’t go wrong with a classic vanilla bean. Or java chip.  Or chocolate.  You get the idea ; )


*Refrigerate and rewarm any leftovers. That is, if you didn’t lick the pan clean.

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