Red Wine Hot Fudge Sauce
The ice cream sundae making was brought about after Tony and I went to see my sisters play at a dinner theater. They ask you before the show starts if you want dessert during intermission and you look at the menu, eye the $8.00 hot fudge sundae and say “Thank you no, I don’t need to ingest 2,000 calories or spend the money.” Then Intermission rolls around and they bring out 50 hot fudge sundae’s on trays and give them to everyone but you… And you spend the rest of the show thinking about the sundae you didn’t eat and considering swiping one from the old man in front of you.
If you had been around last week you would have walked in on me in the kitchen with chocolate all over my face and a spoon, trying to scrape out the last little bits of fudge from one of those mason jars with the annoyingly skinny mouths. I couldn’t stop thinking about the sundae so I got some ice cream and peanuts and made a batch of hot fudge only instead of adding vanilla extract, I reached for the red wine. Alright fine, the wine was already in my hand.
Vanilla adds a depth to the dish, it sort of rounds it out and gives it a full-bodied flavor. So here are some options if you don’t have it:
1) Leave it out. The world will keep on turning.
2) Pour some decent Vodka over vanilla beans and wait a week. Boom, your own vanilla extract.
3) Use booze – Paired with whatever you’re cooking or baking. Red wine is one of my favorites.
Be sure and research adding alcohol if you’re baking so that your boozy cake won’t collapse on you. Now grab some wine or some vanilla and make up a big, ole batch of fudge! Enjoy!