December 1, 2009

Rhoda’s Peppermint Hot Fudge Sauce {Webisode #3}

By now most of my friends know they are getting Spiced Walnuts for Christmas, and today I am telling them that they are getting Peppermint Hot Fudge Sauce as well. This recipe was given to me by my mother-in-law who got it from her friend, Rhoda Janis, almost 30 years ago. As you all know, I love a good hand-me-down recipe, and this one has really stood the test of time. I think this hot fudge sauce is better than any other I have ever tasted because it is the perfect ratio of chocolate, butter, cream and sugars. Then, to really push the flavor over the top, I add pure peppermint extract to give it a minty candy cane-esque flavor.

If you have friends who don’t like peppermint, like my friend Meghan for example, simply use vanilla extract in lieu of peppermint. This works very well and makes the sauce even more versatile. When I make it like this I am able to drizzle it over poached fruit, berry pavlovas and even slices of bundt cake. The uses are endless, although, I’ll admit, sometimes I just eat it straight out of the jar and don’t even bother with basic vanilla ice cream.

Since this sauce requires stirring over a hot stove I make this exclusively during my daughter’s afternoon naptime. I don’t want to risk any kitchen accidents, so it is safer for her to be asleep in her crib then trying to cook with me. When I make these for holiday gifts I double the recipe to make a large quantity. This way it usually only takes me two afternoon naptimes (2 hours each) to get everything made and put in jars to giveaway. As far as I can tell, there is a hardly a simpler and more efficient way to prepare my Christmas gifts!

To show you just how easy it is to make this amazingly delicious sauce, (and a demonstration on how to eat it with ice-cream!), tune in to Webisode #3. (And, yes, I know there have been a lot of sweets on this site recently, but don’t fret, on Thursday I’m sharing one of my favorite festive dinner recipes!)


The Naptime Chef Peppermint Hot Fudge Sauce from Kelsey Banfield on Vimeo.

Recipe

Rhoda’s Peppermint Hot Fudge Sauce

a recipe from Rhoda Janis

Ingredients

2 c. unsweetened cocoa powder
1 ½ c. sugar
1 c. brown sugar
¼ t. Kosher salt
2 c. heavy cream
1 c. unsalted butter, cut into pieces
2 t. pure peppermint extract OR pure vanilla extract

Yields 4 cups

Instructions

1. In a doubler boiler, or a heatproof bowl over simmering water, stir together cocoa, sugars and salt. Immediately add the cream and butter.

2. Cook this mixture over the simmering water, stirring constantly to make sure it stays smooth.  Bring to a boil for 1 minute, then remove from the heat.
3. Allow the sauce to cool for 5 minutes. Then stir in the peppermint or vanilla extract.

4. This will store well in the refrigerator for up to one month. If giving as gifts pour the sauce into sterilized, airtight mason jars.

Naptime Notes

Naptime Recipe Serving ideas

Everyone should have a great hot fudge sauce recipe in their repertoire and this one won’t disappoint. I love that it can be made peppermint or plain and still taste delicious. I’ll bet it might be delicious with orange zest, too, if you wanted to give that a try.

Naptime Stopwatch

As you can see, making this takes about 15 minutes from start to finish (obviously there was a little time lapse above). There is hardly an easier and faster way to make delicious holiday gifts for your friends and family.

Naptime Reviews

Have you ever met someone who doesn’t like hot fudge sauce? Let me know. I will convert them.

  • blissmamaof3

    Another winner! The sauce sounds great, I'm anxious to give it a try.

  • blissmamaof3

    Another winner! The sauce sounds great, I'm anxious to give it a try.

  • Unplanned Cooking

    I am so impressed. Great video!

  • Unplanned Cooking

    I am so impressed. Great video!

  • Phoebe and Cara, The Quarter-L

    This is too too cute! Love watching you in action. And the sauce sounds absolutely delicious. My friend Wendy (serious BGSK groupie) is making jarred pestos for the holidays. What lucky friends of yours to receive this chocolate sauce! So sorry to hear about your unfortunate trek back from the vineyard–hope you didn't get too queasy once finally on the high seas. We would love to have you over one of these days!! So long as it doesn't conflict with naptime :)Phoebe

  • Phoebe and Cara, The Quarter-Life Cooks

    This is too too cute! Love watching you in action. And the sauce sounds absolutely delicious. My friend Wendy (serious BGSK groupie) is making jarred pestos for the holidays. What lucky friends of yours to receive this chocolate sauce!

    So sorry to hear about your unfortunate trek back from the vineyard–hope you didn't get too queasy once finally on the high seas.

    We would love to have you over one of these days!! So long as it doesn't conflict with naptime :)

    Phoebe

  • Kim

    Is this something that can be jarred and sealed and kept good for a while? I was thinking of making this for people for the holidays, but I'd love it if it could be kept unrefrigerated and would last a while before they have to use it! :-)PS – I am going to be attempting jarring/canning for the first time. Ever. Eek.

  • Kim

    Is this something that can be jarred and sealed and kept good for a while? I was thinking of making this for people for the holidays, but I'd love it if it could be kept unrefrigerated and would last a while before they have to use it! :-)

    PS – I am going to be attempting jarring/canning for the first time. Ever. Eek.

  • Kelsey B.

    Hi Kim, Yes, this sauce keeps very well in a jar, but they need to be refrigerated. I recommend sterilizing the jars, lids and rims in boiling water before pouring anything into them. Then seal them tight after you add the sauce and keep them in the fridge. Unlike preserves this sauce would get moldy, which you do not want. :) Jarring & Canning are both easy to do – just be patient and wear rubber gloves to protect your hands when pouring anything hot! Let me know if you have questions!

  • Kelsey B.

    Hi Kim, Yes, this sauce keeps very well in a jar, but they need to be refrigerated. I recommend sterilizing the jars, lids and rims in boiling water before pouring anything into them. Then seal them tight after you add the sauce and keep them in the fridge. Unlike preserves this sauce would get moldy, which you do not want. :) Jarring & Canning are both easy to do – just be patient and wear rubber gloves to protect your hands when pouring anything hot! Let me know if you have questions!

  • Kim

    Thanks, Kelsey! I'm excited about my first canning/jarring experience…a little nervous that I will mess it up, but still excited. I'm thinking of making persimmon jam as well (lots of persimmons, and my friend has a recipe that looks pretty easy). Wish me luck! :)

  • Kim

    Thanks, Kelsey! I'm excited about my first canning/jarring experience…a little nervous that I will mess it up, but still excited. I'm thinking of making persimmon jam as well (lots of persimmons, and my friend has a recipe that looks pretty easy). Wish me luck! :)

  • Jen @ My Kitchen Addiction

    Love the webisodes! I am a big fan of fudge sauce… I think I will add this to my holiday gift baskets this year.

  • Jen @ My Kitchen Addiction

    Love the webisodes! I am a big fan of fudge sauce… I think I will add this to my holiday gift baskets this year.

  • Maria at Fresh Eats

    Loving your webisodes – you are a natural! Your lucky friends must love your holiday treats.

  • Maria at Fresh Eats

    Loving your webisodes – you are a natural! Your lucky friends must love your holiday treats.

  • Fresh Local and Best

    Great job on this webisode! I love the peppermint holiday twist on this fudge sauce.

  • Fresh Local and Best

    Great job on this webisode! I love the peppermint holiday twist on this fudge sauce.

  • Jo

    This looks {and sounds} amazing! I can't wait to give it a try!JO

  • Jo

    This looks {and sounds} amazing! I can't wait to give it a try!

    JO

  • Dina

    mmm…peppermint hot fudge sauce sounds yummy esp over ice cream!

  • Dina

    mmm…peppermint hot fudge sauce sounds yummy esp over ice cream!

  • Kim

    Sorry, me again. When giving these as gifts, do you just keep 'em in the fridge until it's time to give them away? Do you present them with ice packs? Tell recipients to hurry home and put them in the fridge?

  • Kim

    Sorry, me again. When giving these as gifts, do you just keep 'em in the fridge until it's time to give them away? Do you present them with ice packs? Tell recipients to hurry home and put them in the fridge?

  • Kelsey B.

    Hi Kim! Yes, keep them in the fridge or on the back porch (if it is cold) before giving away. They do NOT need to be packed in ice. in fact, if this sat on the counter all day it wouldn't go bad. It is more if it were out, say, overnight or longer that it would start to separate and not be quite right. When I give them away I attach a little tag that say "store in fridge" and I have never, ever had one go bad. :)

  • Kelsey B.

    Hi Kim! Yes, keep them in the fridge or on the back porch (if it is cold) before giving away. They do NOT need to be packed in ice. in fact, if this sat on the counter all day it wouldn't go bad. It is more if it were out, say, overnight or longer that it would start to separate and not be quite right. When I give them away I attach a little tag that say "store in fridge" and I have never, ever had one go bad. :)

  • Kim

    Excellent! Thank you for the prompt and informative responses! :-)

  • Kim

    Excellent! Thank you for the prompt and informative responses! :-)

  • Kim

    Wow, could I possibly have one more question? How much fudge sauce does the recipe make as listed? I'm trying to figure out it I'll need to double the recipe.

  • Kim

    Wow, could I possibly have one more question? How much fudge sauce does the recipe make as listed? I'm trying to figure out it I'll need to double the recipe.

  • Megan Gordon

    Oh boy…this looks just amazing. Two of my favorite things: peppermint and hot fudge. Thanks for sharing…added a few items to the grocery list and this is in my near future :)Hope you're good and staying warm!

  • Megan Gordon

    Oh boy…this looks just amazing. Two of my favorite things: peppermint and hot fudge. Thanks for sharing…added a few items to the grocery list and this is in my near future :)

    Hope you're good and staying warm!

  • Kelsey B.

    Hi Kim, Sorry for taking so long. This makes about 4 cups!

  • Kelsey B.

    Hi Kim, Sorry for taking so long. This makes about 4 cups!

  • Kim

    Awesome!! Thanks!

  • Kim

    Awesome!! Thanks!

  • CW

    I was so excited for this and set out to make a batch to give as gifts to my family this weekend. But I couldn’t get the sauce to come to a boil–I stood over it for way longer than I should have before I gave up and realized I just had burnt chocolate a lot of wasted ingredients. And then I watched your video and it didn’t look like you brought it all the way up to a boil. Is boiling unnecessary? Gah! It was a lovely idea, and I probably did something wrong, but I’m frustrated.

    • Anonymous

      Hi! Boiling heavy sauce it different then boiling water. Once there are a few bubbles making their way to the surface that is enough. It is necessary to bring to a brief bubble in order for the cream and ingredients to meld together. I am sorry that it was frustrating for you! :(

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  • reader

    Hi, how far in advance do you think this can be made and jarred? Thanks much.  Looking forward to reading more about homemade gifts soon. 

    I’ve had bad luck with soup in a jar recipes.  Wonder if you’ve ever found a good recipe?  Thanks.

    • Anonymous

      Hi! If you seal the jars in a waterbath it can be stored for up to a year. I’ve never done a soup in a jar recipe, but will let you know if I do! Best, Kelsey

  • http://www.facebook.com/juancav1949 Juan Cabrera Vivanco

    Delicious and well explained video.

  • CathyH

    Do you suggest warming the sauce slightly before pouring it over ice cream when it’s served?

    • Anonymous

      Hi Cathy,
      Yes, definitely warm it in the microwave or over the stovetop before serving. Thanks!

  • Sq2rl

    I love it when people figure out they don’t need corn syrup!

    • Anonymous

      You definitely don’t need it!

  • Christine

    We are making this as a Christmas gift for my daughters grandparents! love the idea

    • Anonymous

      That is so thoughtful – enjoy!

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  • Christine Podolski

    How long in a boiling water bath?

    • KelseyTheNaptimeChef

      Hi Christine! I do 20 minutes in the boiling water. Enjoy!

  • Susie

    How long do you process it in the hot water bath? Also, are you saying that after processing to store it in the refrigerator for up to 1 year?

    • KelseyTheNaptimeChef

      Hi Susie,

      Yes, I do 20 minutes in the water bath. Once it is sealed it will stay for up to one year in the fridge. Enjoy!

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