Happy hour hot fudge milkshake

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I’m slightly obsessed with Joy the Baker. She was the first food blogger I followed, and is still one of my favorites to this day. So when she came out with this boozey milkshake, I just had to try it for myself. Plus, this doubles as a go-to homemade hot fudge recipe that I will be using for years to come. The fudge reminds me of my first job in an ice cream store back home where we made gallons of homemade fudge sauce every night in the back room. Damn, that fudge was so good. I think Boston Magazine ranked it as one of the top hot fudges in Boston like ten years back… Anyways. This hot fudge tastes just like that one, if not (don’t kill me) better. And who can say no to boozey dessert?

For the Fudge:

1/4 cup unsweetened Dutch-processed cocoa powder
1/3 cup packed dark brown sugar
1/2 cup light corn syrup
2/3 cup heavy cream
1/4 teaspoon salt
6 ounces good dark chocolate (not unsweetened), finely chopped
2 Tablespoon unsalted butter, cup into small cubes
1 teaspoon vanilla extract

For the Milkshake:

2 cups vanilla ice cream
2/3 cup whole milk
4 ounces bourbon
2 teaspoons pure vanilla extract

For the Whipped Cream:

1/2 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract

To Make the Fudge:

Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally, for 5 minutes.

Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Cool slightly before serving. Cooled sauce can be refrigerated in an airtight container for up to 1 week. Reheat over how heat, stirring.

To Make the Whipped Cream:

In a medium bowl whisk together heavy cream, powdered sugar, and vanilla. Whisk by hand (because you have muscles) until soft peaks form. Allow to chill in the refrigerator while you blend the milkshake.

To Make the Milkshake:

In a blender (or milkshake machine) combine ice cream, milk, bourbon, and vanilla. Blend until thick and creamy. Add more ice cream to thicken to desired consistency or more milk to thin to desired consistency.

To Assemble the Milkshake:

Pour a few tablespoons of warm fudge into a tall glass. Top with milkshake. Dollop on whipped cream. Sprinkle with jimmies and chocolate. Cherry to top and serve immediately.

Recipe adapted from Joy the Baker

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