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The Ultimate Hot Fudge? Make It.

By • May 31, 2012 • 3 Comments

At its best, hot fudge sauce is sweet enough so as not to offend, but not so sweet that it overpowers the ice cream atop of which it sits. It is thick enough so that it stays on the ice cream, but thin enough that it can form a nice coat. Achieving the perfect balance in a homemade sauce can be difficult, and finding a store-bought variety that matches all of your criteria can be nearly impossible. So which is the better alternative? 

As part of their ongoing "Fake it or Make it" column, Bon Appetit studied the relative advantages of the two - health, preservation, taste, texture. You may be unsurprised to find out that in every case except preservation, the homemade came out on top. It is always good to know that your labors in the kitchen are paying off. For a delicious and painfully easy chocolate sauce, check out this contest-winning recipe for Homemade Churros!

Is Homemade Hot Fudge Sauce Worth the Effort from Bon Appetit

Comments (3)

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Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yeah, i agree. if it's in the fridge, it will last way longer than 3 days. If there's any left, that is.

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about 2 years ago paseo

Ultra pasteurized cream seems to last forever, just plain old pasteurized fresh definitely has a shorter shelf life which is why they "ultra" pasteurize it.

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about 2 years ago ENunn

My only question is: why would something that contains fresh cream last only 3 days in the fridge. Fresh cream lasts forever. It's like plutonium.