Monday, November 7, 2011

Goldrush Sauce

I don't have much to say about this recipe except that it's yummy and you should make it soon.

It's basically a simple chocolate sauce--extra chocolaty from the unsweetened chocolate--with crunchy add-ins: pecans and toffee. No Heath bars or Almond Roca here, so I used Daims, a Swedish import.
They're really good but kind of pricey, which makes this a special-occasion sauce.

So if you like toffee, and hot fudge, and nuts over ice cream (or from a spoon), you should make this. It'll take you 15 minutes (plus time to cool before you add the candy). Just be aware that the sauce will be gone way before you want to stop eating it.

Here's the recipe. Make sure you have some good ice cream in the freezer.

Goldrush Sauce

2-1/2 oz. unsweetened chocolate
1 T. (0.5 oz.) butter
1/3 c. (2.7 oz.) boiling water
2 T. (1.7 oz.) corn or golden syrup
1 c. (7 oz.) sugar
1 t. vanilla
1 c. (about 5 oz.) Heath bars or Almond Roca, chopped coarsely
1/2 c. (2 oz.) chopped toasted pecans

Put the chocolate and butter in a small heavy saucepan. Pour the boiling water over and stir until everything is mostly melted. Whisk in the sugar and syrup and set over medium heat, stirring until the mixture comes to a boil. Then stop stirring, turn down the heat a bit, and let cook at a moderate boil exactly 8 minutes. When the time is up, take the pan off the heat and if possible, dip the bottom of the pan in cold water to make sure the boiling stops in time. Let the sauce sit until it's cooled to room temperature. Stir in the vanilla, toffee pieces, and pecans. Enjoy over ice cream: I bet coffee ice cream would be dynamite with this sauce.

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