Chef Andrew Zimmern shares tips on how to make homemade fudge and caramel.
Hot Fudge
Ingredients:
1 cup water
1-1/2 cup sugar
11 oz. cocoa powder
1 cup heavy whipping cream
Preparation:
In a saucepan whisk together water, sugar and cocoa powder. Once it begins to thicken and boil, add heavy whipping cream. Strain to remove any particles, then allow to cool. The fudge will thicken as it cools.
* Note: When preparing hot fudge use a fine-quality imported cocoa powder. Dutch-processed cocoa is ideal.
Caramel Sauce
Ingredients:
1 cup sugar
2 Tbs. water
few drops of lemon juice
1/2 cup heavy whipping cream
1 tsp. butter
Preparation:
Caramelize sugar in a large saucepan. Next, add water with a few drops of lemon juice. Whisk together.
Add heavy whipping cream, whisk well and add butter. Once the butter is completely melted, remove from heat.
Do not over-cook the sugar when caramelizing or it will crystallize. Also, be careful when adding the heavy cream to the sugar mixture because it will splatter. Use a deep pan and hold the cream up far enough from the pan to avoid getting burned.
Guests Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail:
chefaz@visi.com
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