Sunday, September 1, 2013

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Easy Peasy Fudge

I have been so dedicated to exercising and eating healthy that it feels as if it has been a very long time since I used granulated sugar and white flour in my kitchen. I remember the days when it felt weird not to have butter, eggs, sugar, or flour always in stock. When they say that "being healthy is a lifestyle" they aren't lying. I guess I was able to get away with that in the summer because I was just taking classes and staying home with the girls and going on our daily adventures. But once school started again two weeks ago, along with also starting my internship and getting ready for both girls to start school, I have been feeling that need to get back into the kitchen to bake. It's not even about eating what I bake; it's about getting in touch with that relaxed and happy feeling I get when I do bake.

So this weekend we stocked up on all the baking essential and I asked Cati what she wanted me to bake her and she, surprisingly, said "brownies." We have a song for cookies and cupcakes so I was expecting one of those two, but I was more than happy to make her some brownies. I made my go-to brownies and really kicked it up a notch by also make a fudge sauce. This sauce is truly amazing and could you really doubt a recipe that came from Smitten Kitchen? It was so easy to make and everyone in the house was eating it like it was their job. Because this was a dessert Cati requested, no dessert is complete without sprinkles.

Hot Fudge Sauce
Source: Smitten Kitchen
Yields 2 1/2 cups

4 ounces unsweetened chocolate
3 tablespoons butter, unsalted
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
Pinch of salt

Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined.

Meanwhile, heat the water to boiling in the small, heavy saucepan.

When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth.

Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes (mine was good to go after about 5-6 minutes).

Remove from heat and cool for 15 minutes.

PS although the blog is quiet, there's lots of pictures on Instagram (@confessionscityeater)! 


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