To celebrate Luna’s birthday, I recently posted this simple and delicious homemade fudge recipe that goes peeeerfectly with ice cream. (I make this or my magic shell from Hungry for More, depending on how much of a melty chocolate I want.) Last week, we decided to make it last-minute at home, and ended up filming the whole process. It’s a really fun and easy (maybe messy) recipe to make with the kids at home. I had John and Toons help me with all the measurements, while Miles watched us for moral support. We served the fudge on McConnell’s Honey and Cornbread ice cream, which I love so very much. Think cold, creamy, texture with thick honey and chunks of cornbread. For the other toppings, we went all out with whipped cream, frosted animal cookies, sprinkles, and a cone on top, because, why not! In case you missed it, here’s the recipe:
- Serves: 6-8
- Prep Time: 5 minutes
- Total Time: 15 minutes
- 3 tablespoons unsalted butter
- ¾ cup heavy (whipping) cream
- ⅔ cup light corn syrup
- ⅓ cup light or dark brown sugar
- ⅓ cup cocoa powder
- ¼ teaspoon fine sea salt
- 1 cup bittersweet chocolate chips
- 1 teaspoon vanilla extract
- Bring the butter, cream, corn syrup, brown sugar, cocoa powder, and salt to a simmer in a small saucepan. Cook, stirring, until smooth and incorporated.
- Remove from the heat, add the chocolate chips and vanilla, and stir until smooth.
- Serve warm over ice cream with toppings of your choice – rainbow sprinkles, frosted circus animal crackers, homemade whipped cream – go crazy!