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Hot Fudge Sauce Help

 
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IndyRob



Joined: 17 Dec 2006
Posts: 77

PostPosted: Thu Oct 02, 2008 12:16 am    Post subject: Hot Fudge Sauce Help Reply with quote

Being originally from Detroit, I've been experimenting with some old Detroiter favorites, one of those being Sander's Hot Fudge sauce. This is a locally famous chocolate fudge sauce for a sundae. There was always some indefinable character to the sauce that made it stand out from store bought sauces. But I think I'm hot on it's trail....

There are plenty of recipes to be found on the 'net, and I settled on this one:

14oz Sweetened Condensed Milk (I used Eagle)
12oz Corn Syrup
12oz Nestle's Milk Chocolate (the recipe recommended no substitution for Nestle's - I would agree)
1/2lb (2 sticks) butter.

I deviated by adding an extra two ounces of chocolate. Probably a small mistake.

Throw it all in a double boiler and simmer for 30 minutes. Then give it a turn in a blender or mixer to make smooth.

The results are great, but not quite the holy grail. I remember this sauce with some little bit of bite - as though there was something like coffee added. But now I'm convinced that the secret comes from the condensed milk. I admit that my extra 2oz of chocolate may have 'watered' down the effect, but after tasting, I'm pretty sure that there's something more.

I think the condensed milk needs to be scalded (or something) in a way that invites Mssr. Maillard to the party. I need just a touch of burnt flavor. How could I pretreat the condensed milk prior to incorporation in order to get this?
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Dilbert



Joined: 19 Oct 2007
Posts: 1007
Location: central PA

PostPosted: Thu Oct 02, 2008 5:10 pm    Post subject: Reply with quote

IR -

whee... "browning" milk is probably possible but the margin of screw-up I'd say is really large. controlling the process on a milk product from "browned" to "burnt" would be really tricky, if possible "at all" in a home kitchen pot.

butter is reasonably easy to produce at a "browned" stage - typically the flavor is described more as "nutty" than "browned" but heh.....

my personal stab at a first attempt would be to caramelize a small batch of plain ole' white sugar and sub a portion of that for the corn syrup.

as for the coffee over/under/through tones, chocolate and coffee have a long standing "complementary taste" relationship - I've seen recipes with everything from instant coffee / freeze dried coffee to reduced expresso - so that would certainly be another flavor avenue to go down.
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IndyRob



Joined: 17 Dec 2006
Posts: 77

PostPosted: Thu Oct 02, 2008 11:22 pm    Post subject: Reply with quote

It's interesting that you suggest carmelizing some sugar because some of the recipes that I ran across did add caramels. These seemed to be in the minority, so I opted for the majority opinion.

I should be able to take a portion of my yield and throw a piece of caramel into it as a sort of proof of concept.

I will follow up.

Thanks,
-Rob
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