Lynn Hulsman


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Kentucky Bourbon Hot Fudge Sauce

This syrup stores wonderfully, so keep it in the refrigerator to warm up at a moment’s notice. Serve it warm over bread pudding, waffles, sliced strawberries, or pound cake. And don’t forget . . . it’s always good on ice cream.

Makes about 3 cups

  • 3 tablespoons all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
  • 4 tablespoons (1/2 stick) butter
  • 1 cup heavy cream
  • 1 cup half and half
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, and salt.

In a medium-sized, heavy-bottom saucepan set over medium-low heat, melt the butter. Gradually add the flour mixture, whisking constantly to form a smooth paste.

Slowly add the cream, half-and-half, bourbon, and vanilla, whisking thoroughly as you go. Once all the ingredients are fully incorporated, simmer gently (don’t boil), still whisking constantly, until the sauce is thick and smooth, the consistency of warm honey.

Serve immediately or allow to cool before storing.

Store in the refrigerator, in a tightly lidded container, for up to 2 weeks

Bourbon Fact – Who said angels are teetotalers? In the jargon of bourbon distillers, the percentage of liquor that evaporates, or is absorbed into the wood of the barrels and is lost forever, is called “the angel’s share.”

From Bourbon Desserts by Lynn Hulsman, 2014.




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