“When the lights go down…in the city…”
One of my favorite bands of all times is Journey, and come to find out, a lot of people don’t know that the lyric above is about their hometown of San Francisco. I love that city. Literally one of my most favorite in the whole world. Big, dirty, yet clean, fun, hip, cultural, independent, and flat out beautiful. Lots of great memories sailing in the bay, catching some of the tourist spots, and of course a ton of great eating not to mention the INFAMOUS (meaning “more than famous”) Ghirardelli Square, home of the probably the greatest hot fudge sundae in the history of the solar system.
So…a shout out to Journey, and to get my people ready for the holidays, I am providing a killer Ghirardelli – inspired hot fudge recipe adapted to use the best organic baking chocolate you can find anywhere, Firebird Chocolate.
Ingredients
- 4 oz Firebird bittersweet chocolate
- 4 tbsp butter, cut into chunks
- 1 1/2 cups sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 1 Tsp pure vanilla extract
Instructions
- Over a double boiler melt the chocolate, slowly stirring. Add butter, sugar, water, and corn syrup and let simmer, constantly stirring, for about 10 minutes. Remove from heat and stir in vanilla.
- Serve over your favorite ice cream (mine happens to be Tillamook Vanilla for something like this).
- Store in an old jam jar in the fridge.
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any other treat, but a labor of love from one of my best friends. Remember the mandess that was my Cupcake Lab Giveaway? That’s when the world began to know Cay Cuasay and all her baked creations. Well, back then
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