Tuesday Tastings :: Kahlua Hot Fudge

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Did y’all know that shooting ice cream on a warm Texas afternoon is really, really hard? Chanel and I discovered as much yesterday, as we drizzled hot fudge over melting ice cream and snapped photos at lightning speed. Though the final product is a little, well, melty – that didn’t stop us from licking up every last drop once the shoot wrapped. The key to these ice cream sundaes is the Kahlua Hot Fudge that my mom’s been making for years, and it’s pretty much the only one that I make now…trust me, you guys: it is the best. And luckily, I always seem to have all the necessary ingredients on hand when pregnancy sundae cravings strike (often.) Use it to top really good vanilla bean ice cream or fresh fruit – and definitely make extra, because it stores amazingly well in a mason jar in the refrigerator for up to a week. Just re-warm it in the microwave (on 50% power for a few seconds at a time) or by placing in a saucepan of hot water for 15 minutes, and it’s ready to go. Keep reading for the recipe… 

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Kahlua Hot Fudge

Makes 2 1/2 cups

Ingredients:

• 1 c unsweetened cocoa
• 2/3 c sugar
• ½ c lt. brown sugar, packed
• 1 c whipped cream
• ¼ c kahlua
• ½ c butter
• 1 ½ tsp vanilla

Instructions:

Stir cocoa and sugars together in heavy 1 ½ qt. saucepan.  Add cream, Kahlua, and butter.  Stir over medium until mixture begins to boil.  Keep at boil, stirring 1 min.  Remove from heat and add vanilla. Let cool a bit, then serve…or store in covered jar in refrigerator and reheat before serving.