Tuesday, September 29, 2009

Homemade Hot Fudge and Salty Caramel Peanut Sauce

Welcome all, to Tuesdays with Dorie, my on- line weekly baking club. This week's assignment was a very posh, very sleek chocolate ganache tart with a hidden layer of caramel and peanuts. It looked so rich, so elegant, so...well, uppity and much too fussy for a weeknight dessert. I'll make it sometime, say when my husband wants a promotion and we invite his boss for dinner, or if I ever cater the inaugaral ball, or if my buddy Martha Stewart ever decides to pop by on a Sunday evening. Other than that, a fancy ganache tart probably doesn't fit into my life's scenario any more than that black lace evening gown that's been hanging in my closet since 1998. Around here, it's got to be simple, unpretentious, and kid friendly. Amen. So staying somewhat true to my assignment, I mixed things up a bit with the sweeter cousin of ganache, hot fudge sauce and a salty caramel sauce with lots of crunchy peanuts. Now you're talking. It took about 15 minutes total to make both sauces and I've got loads or leftovers to enjoy all month. (I'm thinking of serving both sauces over angelfood cake with mixed berries for the Quiet Man's birthday on Friday.) Last night, over ice cream, we were over the moon. Over the moon, I tell you. It took every ounce of will power not to have them for breakfast for morning. So if you're feeling fancy, I suggest you whip up the ganache tart and I'll let you borrow my black lace evening gown and some 3/4 length black gloves. If you're just racing to get through the day and are just happy when your jeans don't have any holes in the knees, come on over. I'll get you a big dish of ice cream with hot fudge and salty caramel sauce. You'll be in good company.

Hot Fudge Sauce

Estimated Cost: $2.50 for about 1 and 1/2 cups

slightly adapated from Dorie Greenspan'

4 tablespoons butter

1 cup chocolate chips

3/4 cup cream

3 tablespoons light corn syrup or honey

2 tablespoons sugar

1/4 teaspoon salt

In a medium microwaveable bowl, place butter and chocolate. Microwave in 30 second intervals, stirring in between, until melted. Meanwhile, combine cream, corn syrup, sugar and salt in small saucepan over medium heat. Bring to a boil and cook for one minute. Pour cream into chocolate in three additions, whisking until smooth. Serve immediately or store in fridge for up to three weeks.

Salty Caramel Peanut Sauce

slightly adapted from Dorie Greenspan

Estimated Cost: $1.25 for 1 cup (without peanuts)

1 cup sugar

3 tablespoons water

1 tablespoon corn syrup

3/4 cup cream

1 tablespoon butter

3/4 cup lightly salted dry roasted peanuts, optional

Place the sugar, water and cornsyrup in a medium heavy bottomed saucepan. Combine with a wooden spoon. Stop stirring and turn the heat on to medium. Cook until sugar melts into a deep caramel color, about 5-10 minutes. I like mine to be the color of an old penny. You can brush down the sides of the pan with a wet pastry brush but DON"T STIR. Reduce heat to low and add cream and butter. Stand back and watch out for splatters. When the splatters die down, stir sauce until smooth. Add nuts and serve immediately or store in fridge for about 1 week.

Next Up:

Pulled Pork Sandwiches on Wheat Rolls

21 comments:

Prudy said...

yummy!love,sailor

The Japanese Redneck said...

Your recipe is more to our eating habits than the fancy one. Looks so good!

Ramona

Heidi said...

Yummy!

Catherine said...

That looks so delicious! I think it will be the perfect dessert for conference weekend.

VeggieGirl said...

Holy. yum. beyond. belief.

Shandy said...

Oh YUM! I love your version even better. Definitely not so rich and leftovers to last. Your blog and photos are as beautiful and enlightening as ever.

Leslie said...

Today I only have one word for you.
Delicious.

Close to home said...

this is the best thing to make with kids, it is easy and they love eating it too, with have to try the caramel one next

TimGee3 said...

I rarely comment, but I just have to say... MMMMMMM good! The Salty Caramel Peanut sauce is delicious... I have a new favorite!!!

Katrina said...

Divine! I missed making the tart this week, but want to someday. But ohh, ice cream and toppings, great idea! I'm having a giveaway on my blog!

crabigail adams said...

Now that's living!

Girl Japan: April Marie Claire said...

This looks fantastic Erin! YUM, Hot Fudge and Caramel, perfect combo!

MK and Co. said...

This is love Prudy! This one has got my name all over it. I believe I have a date with this beauty this weekend. Thanks for a great recipe!

Karen said...

Nice way to improvise on this one. I love a good ice cream topper and this looks perfect for it!

The Blonde Duck said...

I can't wait for the pulled pork sandwiches!

Miss Pickles book is out!

Michal said...

wow. have i told you lately what a dear friend you are to me? even more so when you put these amazing recipes in my life. this is just up my alley--far more so than a ganache tart and a black lace evening gown. yum.

Valerie said...

I was good and skipped dessert today, but now I really want this!

AmyRuth said...

Well that's what I call an adaptation. So smooth and yummy. No kid would turn that down. Great job
AmyRuth

Gourmified said...

This looks so YUMM-O! I can never get enough caramel, peanut or hot fudge sauce!

Rebecca @ Belle Blog said...

OMGoodness!! Can you say yummmminess?? My mouth is watering.
I loved all your cookie bookie posts. What a wonderful idea. Your blog is always so delicious and I do love books. Perfect combo.
♥ Rebecca

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