There seem to only be two types of recipes available for hot fudge: either shockingly quick with (hopefully) no possible room for error OR time-consuming with loads of opportunities for error and miscalculation. It seems like it should be a simple decision, right? Why would anyone bother with the intensive, rife-with-possibility-for-error version when there are quick versions aplenty?
The answer is texture. Sure, you could make a speedy hot fudge that would be absolutely delicious and sate your need for a dose of warm, belly-coating chocolate. That would be a perfectly reasonable thing to do. You could also challenge yourself to something more demanding, with the potential outcome being the thickest, chewiest, fudgiest sauce imaginable (also I really debated over the choice of the word “chewiest” but ultimately realized that it IS the perfect word to describe fudge’s best quality). This push for the more challenging fudge recipe is not meant to make you feel guilty should you immediately shun it, but is merely a point to contemplate as I know for many the draw of a “quick” version of a recipe is sometimes tempting, to the point where more elaborate recipes are spurned.
Up for a challenge? Test your skills with BA’s Best: Hot Fudge.
Barely getting through this week? Don’t give yourself another stressor – stick with Quick Hot Fudge (with bonus fudge soda recipe!).