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Barefoot Merlot Hot Fudge Sauce
March 25, 2013

Barefoot Merlot Hot Fudge Sauce

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We are so excited to share this absolutely delectable recipe with you today! Our fabulous Barefoot Merlot meets intense dark chocolate in this rich, velvety hot fudge sauce, guaranteeing to make everything that it’s drizzled on better. Wine and chocolate make up the most perfect pairing and if you’ve never attempted hot fudge sauce from scratch before --- well, you’ll never believe how easy it is! Just a few simple ingredients and you’ll have perfect chocolately sauce in a matter of minutes. First, finely chop your chocolate. You’ll want to break out the good stuff for this recipe! We used 60% bittersweet, which made for a very rich dark chocolate fudge sauce.

Next, throw your chocolate in a pot along with some heavy cream. A third of a cup should do the trick!

Along with light corn syrup. Be sure to buy light corn syrup and not dark corn syrup for this specific recipe!

Add a tablespoon of really good quality cocoa. The darker the better! Followed by a fourth of a cup of granulated sugar….

And finally – a pinch of sea salt! Now mix all this goodness together and bring to a simmer over medium heat.

Keep stirring!! Your kitchen should smell amazing right about now. Now, the moment we’ve all been waiting for --- adding the Barefoot Merlot!

Remove your sauce from the heat and add three tablespoons of the good stuff. Remember to keep stirring until your sauce is smooth and silky. Let your hot fudge sauce sit for about ten minutes then serve warm over whatever you like! Ice cream, brownies, strawberries…the opportunities are endless.

Remove your sauce from the heat and add three tablespoons of the good stuff. Remember to keep stirring until your sauce is smooth and silky. Let your hot fudge sauce sit for about ten minutes then serve warm over whatever you like! Ice cream, brownies, strawberries…the opportunities are endless.

 

 

 

Yields about 1 cup sauce

4 oz bittersweet chocolate

1/3 cup heavy cream

1/3 cup light corn syrup

¼ cup granulated sugar

1 tbsp good quality cocoa

¼ tsp sea salt

3 tbsp Barefoot Merlot

Finely chop the chocolate and place in a medium sized saucepot. Add all other ingredients except for the wine. Bring to a boil then simmer for one minute, stirring constantly.

Remove sauce from the heat and stir in the Barefoot Merlot. Let sauce stand for ten minutes (it will thicken up a bit) and then serve warm over ice cream, brownies or fruit.

Keep sauce in a sealed container in the fridge for up to one week. Before serving, warm up sauce.

This recipe was developed and photographed by Jenna Weber at www.eatliverun.com.

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