Our Feature Recipe

Sandy Oaks Olive Orchard Hot Fudge Sauce

For some reason as the holidays approach, I think of my families’ passion for hot fudge sauce.  My sister, father, and mother made the most wonderful chocolate sauce.  Their inspiration was Helen Corbitt’s Hot Fudge Sauce.  Each modified the recipe and there were many spirited discussions as to who made the best version. For some reason these were often held at 7:00 am over the telephone, when my sister was not fully awake.  I also might add, that in my family recipes seem to be a starting point, we are all guilty of taking recipes and making them our own.  That is why I included the original in case you wanted to follow the original recipe. By the way, I love the fact that you do not stir, just let all the ingredients melt together.

Helen Corbitt’s original recipe follows from Helen Corbitt’s Cookbook:

Ingredients

  • ½ cup butter

  • 2¼ cups powdered sugar

  • ⅔ cup evaporated milk

  • 6 squares unsweetened chocolate

Instructions:

Mix butter and sugar in the top of a double boiler; add evaporated milk and chocolate.  Cook over hot water for 30 minutes.  Do not stir while cooking.  Remove from heat and beat.  You may store in refrigerator and reheat when ready to use.  If you wish to have a thinner sauce add cream but do not add water.

  • My Mom’s version: She used 4 to 5 chocolate squares, but followed the recipe from that point forward.
  • My father’ version: He used 3 chocolate squares, 2 cups powdered sugar and 1 13 oz. can evaporated milk, 1 tsp. vanilla and 1/8 tsp. salt, but followed Helen Corbitt’s cooking instructions.
  • My sister’s version: Gail substituted 13 oz. of heavy cream for the evaporated milk and 2 ½ unsweetened chocolate squares rather than the 6 squares of unsweetened chocolate, and again followed Helen Corbitt’s cooking instructions.
For my part, I thought they were all delicious, but when it came to making my own version of Helen Corbitt’s recipe, I followed the recipe, only substituting heavy cream for the 2/3 cup of evaporated milk.
All of this was long before I owned Sandy Oaks Olive Orchard and favored substituting olive oil for other fats when possible.  I haven’t tried substituting oil for butter in Helen Corbitt’s recipe yet, because recently, I found online the most delicious Hot Fudge Sauce using olive oil.  It was developed by Sarah Karnasiewicz.  Of course, Margaret and I have already made a few revisions.  But her recipe was the inspiration.  Margaret and I tried out the version below for last Saturday’s demonstration in the Gift Shop at Sandy Oaks.
Olive Oil Hot Fudge Sauce
Ingredients:
  • 1 ½ cups sweet chocolate chips
  • 1 ½ cups semisweet chocolate chips (Do not substitute only sweet chocolate chips as the sauce will not become glossy.  You can, however, use only semisweet chocolate chips, or dark chocolate chips if you prefer)
  • ¾ cup Sandy Oaks Olio Nuovo Extra Virgin Olive Oil
  • ¾ cup heavy cream
  • 1 Tablespoon light corn syrup
  • ½ teaspoon kosher salt
Instructions:
Combine all the ingredients in a double boiler with water simmering in the bottom.  Stir with a silicone spatula until sauce is glossy and completely melted.  This should take 3-5 minutes.
Serve immediately over gelato or cake, or just eat it by the spoonful.  Store in a jar in the refrigerator for up to 2 weeks.  It will solidify in the refrigerator, so it needs to be reheated before serving.
This is a delicious hot fudge sauce.  If you can part with it, it will make a wonderful gift for the holidays.
Go to the sandyoaks.com to find an olive oil gelato recipe.