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Easy DIY: Spiced Hot Fudge Sauce

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DIY in under an hour!

Want an easy DIY  project that you can take from start to finish in under an hour? This is your post. But beware! Once you start gifting this hot fudge sauce you won’t be able to stop… my sister has been asking for it every holiday since 2004. Our favorite formulation combines bittersweet chocolate with Kashmiri Garam Masala and uses maple syrup as the sweetener, but you can switch up the spice and sweetener in all kinds of creative combinations. Chinese Five Spice with agave nectar is another one of our favorites. A decadent dose of sweet and spice will make your holiday extra nice. This recipe makes 2 cups, but double up if you want to make more for gifts.


 6 Comments

  1. George Stern says:

    Looks edible! 🙂

  2. Angie says:

    Sounds nice, will try! Thanks

  3. Kay says:

    FYI for anyone who makes this recipe: let it cool before you taste it–the spices come through better. In fact, it was even tastier after I refrigerated it for 2 days & then let it return to room temperature. It almost didn’t make it to the table–I was too busy “taste testing” it in the kitchen!

    • Sherrie says:

      Hi, Kay – You’re right – it does taste better after a few days. And, we too, have had that same problem with “taste testing” (we call it “quality control” here). After all, we have to make sure that it’s ok for other people to eat, right?

  4. Kay says:

    I’ve started adding Kashmiri Garam Masala to my chocolate pudding cake recipe. So far, I’ve been able to keep enough of the Masala on hand, but I’m going through my stock of Valrhona Cocoa Powder at top speed!

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