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Warning. This Instructable may get you married.
I swear, I get more offers off marriage off this chocolate sauce than anything else I ever make. And it takes ten minutes to make, has six or less ingredients, and turns that boring old vanilla ice cream in your freezer into instant gourmet. It's not even originally my recipe: it's based on Scott Peacock's, in his book The Gift of Southern Cooking with the late great Edna Lewis.
Mine's got easier instructions,suggests using a Mars Bar instead of the chocolate for extra awesome, and substitutes maple syrup for granulated sugar, but respek where respek is due. It is, indeed, teh awesome.
I swear, I get more offers off marriage off this chocolate sauce than anything else I ever make. And it takes ten minutes to make, has six or less ingredients, and turns that boring old vanilla ice cream in your freezer into instant gourmet. It's not even originally my recipe: it's based on Scott Peacock's, in his book The Gift of Southern Cooking with the late great Edna Lewis.
Mine's got easier instructions,
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Signing UpStep 1Ingredients
Ok. Gather your ingredients. You need
half a cup of heavy cream
half a cup of milk
3 oz of good dark chocolate(or, if you're out of the US, a Mars bar. ) (See below.)
a tablespoon of butter
a sweetener: I like maple syrup. Honey's good. White sugar if there's nothing else.
a scant teaspoon of salt
Did you notice how you've probably got most of these around the kitchen already?
In my case, I'm using tasty raw, unpasteurized, unhomogenized milk from the cows that I co-own at the excellent Meadowsweet Farm. Which means that the first two ingredients are just representative samples of the top of the bottle and the rest of the bottle. If you don't have a good local dairy farm around to support, you could also just use a cup of half-and-half.
EDIT:
So I tried using a couple of Mars Bars I brought back from Canada the other day, and it was so painfully sweet, even without any added sugar, that I'm retracting this suggestion. I used roughly equal quantities of Mars Bar as I had dark chocolate, and it was too sweet for most of us to actually finish, and had the consistency of thick hot chocolate.
If you do want to use a Mars Bar, skip this recipe: just chop up your Mars Bar into a pan and melt it over the stove, stirring as you go, and pour that over ice cream when it's melted. It's still achingly sweet, but the consistency is better. You don't want to microwave it because the caramel absorbs heat a lot faster than the nougat and very quickly foams up in a huge way and scorches.
half a cup of heavy cream
half a cup of milk
3 oz of good dark chocolate
a tablespoon of butter
a sweetener: I like maple syrup. Honey's good. White sugar if there's nothing else.
a scant teaspoon of salt
Did you notice how you've probably got most of these around the kitchen already?
In my case, I'm using tasty raw, unpasteurized, unhomogenized milk from the cows that I co-own at the excellent Meadowsweet Farm. Which means that the first two ingredients are just representative samples of the top of the bottle and the rest of the bottle. If you don't have a good local dairy farm around to support, you could also just use a cup of half-and-half.
EDIT:
So I tried using a couple of Mars Bars I brought back from Canada the other day, and it was so painfully sweet, even without any added sugar, that I'm retracting this suggestion. I used roughly equal quantities of Mars Bar as I had dark chocolate, and it was too sweet for most of us to actually finish, and had the consistency of thick hot chocolate.
If you do want to use a Mars Bar, skip this recipe: just chop up your Mars Bar into a pan and melt it over the stove, stirring as you go, and pour that over ice cream when it's melted. It's still achingly sweet, but the consistency is better. You don't want to microwave it because the caramel absorbs heat a lot faster than the nougat and very quickly foams up in a huge way and scorches.
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They stopped selling Mars Bars in the US? Or did I mis-read?
Keep in mind, if you do see a candy bar named Mars Bar, it's the UK version, which tastes Nothing like the old American Mars Bar. Those are wrapped in, mmmh, I ~think Brown wrapper with Red Text. I think, but that tastes nothing like the olde US version. Not to knock the UK version. It's plenty yummy, but it's just not related to the US version. It's closer to a 3 Musketeers.
Dang it, heck, for breakfast it looks like I have to make a candy bar run.
http://en.wikipedia.org/wiki/Mars_bar
http://en.wikipedia.org/wiki/Snickers_Almond_Bar
http://www.candyfavorites.com/shop/discontinued-candy.php
again, this pertains to the American (Colonies) Mars Bar.
that last link... click down to "Mars Bar"
Make sense?
USA Mars Bar discontinued 2002, well, the name, it then changed names to Snickers Almond Bar.
The UK Mars Bar has NEVER been the same as the US version.
I have no idea about the UK Snickers Bar, it might be the same as ours (and don't confuse the regular 'Snickers' with 'Snickers Almond Bar')
The UK Mars Bar is sorta like a US MilkyWay or US 3 Musketeers.