Lesson 58 – Been a While so I have to Give Your Something Great – Hot Fudge Sauce

Ever wonder what commercially made hot fudge sauce is made from?  What’s thick, sweet, ooey-gooey, and not chocolatey at all?  Ok Bart, your hand is up.  Do you know?

Nope, not honey, but that was a good answer.


Nope, not agave syrup, but  you’re close.  Ok, so I’ll tell you.  The main ingredient in many hot fudge sauces, sitting on store shelves, have as their first, and most plentiful ingredient, wait for the drum roll, yes, corn syrup, sometimes high-fructose corn syrup.

Now I’m not an organic chemist, and don’t know how the body processes corn syrup, or high -fructose corn syrup.  But I do know that corn syrup of any kind does not taste like chocolate.

So, let’s make some real hot fudge sauce, make from real chocolate, and a few other premium ingredients.

Tools:                                                                                                                                                                      1. Pint sized, microwave safe glass jar, with screw on lid.                                                                   2. Small, wire balloon whisk                                                                                                                           3. Microwave Oven

Ingredients:                                                                                                                                                          Large Lindt Milk Chocolate bar                                                                                                                      Large Lindt White Chocolate bar                                                                                                                  Girhradelli Milk Chocolate Chips                                                                                                                   1/4 cup heavy cream

Break up the chocolate bars and place into the mason jar.  Add the cream.  place into your microwave an cook on highest setting for 1 minute, thirty seconds. Whisk the ingredients together, inside the jar, until silky smooth.

Fill the jar with the chocolate chips, and heat f0r thirty seconds more.  Again, whisk in the jar until smooth and creamy.

Now, add just a smidgeon of salt and whisk it in.  Taste it.  Good stuff, huh?  And you know its made with chocolate, not corn syrup, whey, or other things you can’t pronounce.

Now, place your masterpiece sauce into the fridge to chill.  Then it will be cool, like me. Serve with your favorite ice cream, hot of course.

Tip, pour your hot fudge sauce over a cake, like a ganache and when it cools, you will have a scrumptious, silky smooth frosting on your cake.  And of course, I invite you to change the recipe and turn it into your very own masterpiece.

There is no success outside of the hoe that justifies failure witn the home.


Seeeeeya; G.W.North



G.W.’s Good Grub, Lesson 41– Easter Treat, Amazing Finger Gelatine

Wow!  This year has been crazy so far.  Time and money are at an absolute premium, leaving little time for all of my projects.  I took a stab at tapping maple trees and came up with about enough sap for a cup of maple syrup (but it tasted really good).  I’ve also got a few novels that I’m working on, a house to keep up, and a wife that needs my attention.  And then there’s the skype time with my kids and grand-kids.  Throw a forty hour work week into the mix, and we have a recipe for a very busy blogger.

That being said, I feel I’ve let you, my readers down, and feel a bit guilty about it.  So here’s a recipe that’s easy to make, not very expensive, and is loved by everyone who has tried it.  It’s not my recipe, but is publicly available, but not used by as many people as it could be.  So, just in time for Easter, I give you Knox Blocks, a treat for your tastebuds.

Knox Blocks is a recipe that was made by the Knox Gelatine company and makes a finger gelatine that tastes just like the gelatine you are used to, rather than the super concentrated kind you get from using less water in a standard gelatine recipe.  The beauty of this gelatine is that it is stable at room temperatures.  You can pick up a piece with your fingers and eat it like a licorice stick.  Knox Blocks makes a fast, and great snack for kids while they’re sitting in a shopping cart, or in the back seat of your car.  They’re great any time, and not just for kids.  Just ask my family.

Here’s how you make them.

3 pkgs gelatine, any flavor you want.
4 packets Knox brand Unflavored Gelatine
2 cups boiling water
2 cups ice-water

Lightly grease a 9 X 12 rectangular cake pan.
Heat 2 cups of water to a rolling boil.  Turn the heat down so that the water is gently boiling.Dissolve the gelatine and unflavored gelatine in the boiling water.  Stir for two minutes to make sure it’s completely dissolved.  Add the two cups of ice water and stir until mixed in.  Pour the gelatine into a 9 X 12 cake pan and place into the fridge to cool for about 2 hours.  Remove from the fridge and cut into 2 inch squares.  Remove from the pan to a platter and serve.

You will love the texture of these finger gelatine squares.  We have egg-shaped molds that we fill with the liquid gelatine.  After the gelatine has set, we un-mold beautiful finger-gelatine eggs that are nearly see through.  We make up several flavors, like strawberry, lime, orange, grape, and lemon.  We often change the flavors, and sometimes get creative.  We half fill the mold, let it set in the fridge until firm, and then fill the rest of the way with another flavor.

Just be assured, however you make them, your crew will love them.

So, until the next lesson, eat well, eat healthy.  And remember my favorite quote;
“There is no success outside the home, that can compensate for failure inside the home.”

G.W. North