In order to make a great sundae, hot fudge is a must. And not just any hot fudge, but rich, chocolatey, homemade hot fudge. It's easier to make than you might think and tastes loads better than the store-bought variety -- especially if you use the unique ingredient that Portland-based ice cream-making geniuses Salt and Straw use to make theirs: olive oil.
Olive oil adds a fruity, complex flavor to hot fudge and once you taste it you'll never turn back. They also use a pinch of xanthan gum to emulsify the oil and dairy smoothly. A batch of this good stuff will keep in the fridge for 1 to 2 weeks. And when you remember there's some waiting behind the refrigerator doors to top that late-night scoop of ice cream, you'll be oh-so-glad you ever went through the trouble.
Watch the video above to see how it's done and head on over to Saveur for the complete recipe.
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