May 28, 2011
I worked at a drugstore soda fountain on weekends when I was a teenager and one of my many favorite things was coming in early and plugging in the hot fudge pot and smelling the chocolate as it heated up as I passed by. By far coffee was the dominant smell as town people piled in for their moning coffee, pastry or english muffin and newspapers. Cigarette smoke, coffee and an occasional whiff of chocolate was Sunday morning. The early before church coffee crowd would clear out and we would gear up for the after church crowds. First the Episcapalians, then the Congregationalist and finally the Catholics would come in for their morning coffees and extended fellowship. People crowded to the counter and drank their coffee standing. Coffee only cost 50 cents and we served old fashioned egg creams, ice cream sodas, malted milks and brown cows. The soda fountain consisted of flavor syrups and a tap for seltzer water. Sadly, the owner took out the soda fountain when the town refused to allow him to expand onto a porch area then he sold the drugstore to a chain and the chain has closed it. The building remains vacant.
Hot Fudge Sauce
3/4 cup (180 ml) heavy cream
1/4 cup (60 grams) packed dark brown sugar
1/4 cup (40 grams) unsweetened cocoa
1/2 cup (125 ml) light corn syrup
6 ounces (170 g) bittersweet or semisweet chocolate chopped best quality
1 tablespoon (15 g) salted butter
1/2 teaspoon vanilla extract
Mix the cream, brown sugar, cocoa powder, and corn syrup in a large saucepan. Bring to boil and cook, stirring frequently, for 30 seconds.
Remove from heat and add the chocolate and butter and stir until melted. Stir in the vanilla. Serve warm.
Store leftovers in an airtight container and reheat in a glass bowl in microwave or in a saucepan.