I’ve spoken before of my deep, deep love for the hot fudge sauce made by my stepmom, Val. Grandma Val’s Hot Fudge Sauce is a staple around the Foodie With Family household. It goes on ice cream, to be sure, but it is also drizzled on cake and stirred into hot milk for fabuloso hot chocolate. On days when I feel particularly frazzled or mom’ed out, a spoonful of it applied directly to my mouth is sometimes the only thing standing between me and stark raving lunacy.
The other day, a friend complained loudly about the quality of the peppermint mocha she purchased at a big name restaurant. Her description was:
If you’re considering trying McD’s peppermint mocha drink cuz it looks good and nice and warm and holiday-ish with the oncoming cold weather, here’s a tip to save some money: Make a pot of coffee, and while that’s brewing, go brush your teeth (some mouthwash after is good too). Then come back to the pot, pour some sugar and vinegar into it, pour yourself a mug, and drink up! Voila! Now you don’t have to go buy one.
Blech. That was enough to dissuade me. With all that, though, I still wanted a Peppermint Mocha. I decided to turn the ubiquitous Grandma Val’s Hot Fudge Sauce into the vehicle for the world’s best Peppermint Mocha. I turned it into Peppermint Hot Fudge Sauce.
I’ll share the Peppermint Mocha recipe tomorrow, but first? First you must make this Peppermint Hot Fudge Sauce. Believe me. All by itself it is a holiday treat second to none. If you can resist eating this by the spoonful then you’re a better animal than I am. But when you drizzle this over a bowl of Perry’s Mint Tingaling or Peppermint Stick ice cream? Oh Holy Night. It is something to remember.
When it’s still hot it’s a deep, fudgy, smooth, thick-yet-pourable, minty sauce with a hint of vanilla. When you pour it onto cold ice cream, it turns into a chewy caramel candy that keeps you coming back for more.
…Speaking of coming back for more, be sure to check in tomorrow for a Peppermint Mocha recipe that DOESN’T taste like toothpaste, vinegar and bad drip coffee and a GIVEAWAY that you will NOT want to miss.
When it's still hot it's a deep, fudgy, smooth, thick-yet-pourable, minty sauce with a hint of vanilla. When you pour it onto cold ice cream, it turns into a chewy caramel candy that keeps you coming back for more. This is also the base for the best homemade Peppermint Mocha of all time!
- 6 tablespoons unsalted butter
- 6 ounces unsweetened chocolate
- 2 cups granulated sugar
- ½ cup light corn syrup
- ¾ cup boiling water
- 1½ teaspoons peppermint extract
- 3/4 teaspoon vanilla extract (homemade is best! )
- pinch of salt
- Melt the butter and unsweetened chocolate together in a large, heavy-bottomed saucepan over low heat, stirring occasionally. Stir in sugar, corn syrup, and boiling water. Increase heat to medium and stir mixture until it reaches boiling. Boil without stirring for 8 minutes. Really. Do not stir that stuff.
- Remove from heat and stir in the peppermint extract, vanilla extract and salt. It will bubble up violently, so be careful. Let rest for 5 minutes before pouring into a heat-proof container with a tight fitting lid. (A canning jar works perfectly for this situation.) Be certain the container you use is small enough to fit into the microwave for reheating purposes. Leftovers can be stored in the refrigerator in a tightly lidded, heat-proof container.
- Remove lid from the jar and microwave for about 30 seconds. Stir. Heat in additional 10 second bursts until the hot fudge flows freely when poured.