The Sweet Side of Finance -- June
Welcome to the sixth installment of The Sweet Side of Finance. If you've signed up for my newsletter, you already know about today's tasty treat.
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If you missed my other recipes, they can be found here:
January: Brown Butter Chocolate Chip Cookies
February: Sugar Cookies with Meyer Lemon Glaze
March: Veggie Frittatas
April : Bean Salad
If you give my recipes a try, I'd love to see pictures and hear about what you thought of them!
As I said above, we've been talking about travel this month. To me, travel and summer go hand in hand. And when I think of summer, I think about ice cream with my mom and grandma's famous hot fudge sauce.
Hot Fudge Sauce
This is my grandmother's original recipe...in her own handwriting!
A true treasure!
6 tablespoons unsweetened cocoa powder 1 cup sugar 3/4 cup milk, half and half, or evaporated milk
4 tablespoons butter 1/8 teaspoon salt 1 teaspoon vanilla extract
Stir together in a saucepan with a heavy bottom, cocoa, sugar, milk, butter, and salt
Heat the mixture over moderate heat until it comes to a boil. Stirring frequently, let boil for 5 minutes
Remove the pan from the heat and stir in the vanilla
Serve over ice cream
I love hot fudge, and I grew up eating this specific kind. My mom would leave the pan on the stove overnight, and I would sneak into the kitchen in the morning to eat the cooled sauce right out of the pan.
It gets a little hard shell once it touches the ice cream since it doesn’t contain any corn syrup.
My grandma’s recipe says to remove the mixture from the heat right when it boils, but my mom would let it boil for a few minutes. I think I like that way more. It creates a thicker, richer sauce that holds its own with the ice cream.
Until Next Time,