(Which was really so much fun…you should try it!)
Anyhow, the idea comes from a Yahoo DIY article about creative things to do with ice cream.
I did seriously consider the gingersnap ice cream sandwiches, but ultimately, my heart belongs to peppermint and chocolate, so I opted to make a peppermint fudge sauce.
It’s originally from Smitten Kitchen, so I knew it was going to be good.
Also: I am totally looking for excuses to use my adorable new All-Clad pot, and there was nary a pot to be found in the gingersnap recipe.
gratuitous new pot photo
I haven’t dabbled in fudge-sauce-making a whole lot, but that may just have to change because this sauce is SO good and so easy.
As it turns out, if you can operate a spoon, you can make decadent fudge sauce.
My favorite part: once you pour it on the ice cream, if you let it sit for just a few minutes, it hardens into a firmer, fudgy consistency, which is perfect with slightly melty ice cream.
If you have some leftover candy canes from Christmas, they make a beautiful and tasty topping, but you can skip that bit if you’d like.
Or if it’s not Christmas-time and you want to make this, you can certainly crush regular round peppermint candies instead.
You’ll need to chop up 6 ounces of chocolate first. I normally eat 85% dark chocolate, but since I wasn’t planning to eat the sauce all by myself, I used a mixture of 70% and 60% dark chocolate.
You could use milk chocolate, I suppose, but the sauce does have a lot of other sweetness added so I feel like milk chocolate would make a sickeningly sweet fudge sauce.
But this is coming from a fan of 85% dark chocolate, so take that with a grain of salt.
Combine half the chocolate with cream, brown sugar, light corn syrup, and Dutched cocoa powder (Hershey’s sells this as dark cocoa powder).
You’ll need a 2 quart saucepan for this.
<Kristen does a happy dance and pulls out her new pot.>
Over medium heat, cook and stir until it all melts together, and continue cooking for about 5 minutes, stirring occasionally.
Remove the pan from the heat and stir in the remaining chocolate, the peppermint extract, butter, and salt.
I love salt with chocolate.
And that’s it! Fudge sauce is complete.
Let the sauce cool for a bit before you pour it over the ice cream, or your ice cream will get awfully melty.
Once the sauce is slightly cooled, pour it atop some ice cream, and then sprinkle with chopped candy canes.
As I said, the candy cane step is optional, but I really liked the bit of extra crunch the candy cane bits provided.
Peppermint Fudge Sauce
Makes about 2 cups
2/3 cup heavy or whipping cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar (I used light brown)
1/4 cup unsweetened cocoa powder, ideally Dutch-processed
Heaping 1/4 teaspoon fine sea salt or level 1/4 teaspoon table salt (I used sea salt)
6 ounces bittersweet chocolate, chopped (or, about 1 cup bittersweet chocolate chips), divided
2 tablespoons unsalted butter
1/4 teaspoon peppermint extract, or to taste
Crushed candy canes, for serving (optional)
In a 1 1/2 to 2-quart heavy saucepan, combine cream, syrup, sugar, cocoa, and half the chocolate and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
Remove pan from burner and stir in remaining chocolate, butter, peppermint extract, and salt. Stir until smooth. Cool sauce before pouring over ice cream.
Store in an airtight container in the fridge for up to two weeks.