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All-Natural Hot Fudge Sauce
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Food Shopping & Purchase > All-Natural Hot Fudge Sauce
We recently discovered a wonderful, but very expensive, hot fudge that has all
natural ingredients. It's by the Viansa winery in Sonoma. Does anyone know of any
similar product that we could get locally (my husband ordered the Viansa online as a
special treat)? We are in Walnut Creek. The hot fudge that you find in the
supermarkets are all chemicals, it seems. We would love to find one that we
wouldn't have to order online that has all natural ingredients. I'm not talking about
chocolate sauce, mind you - real hot fudge sauce. Thanks!
Scharfenburger makes a hot fudge sauce. I've seen it sold at
Peets. Or you could make your own:
4oz bittersweet or semisweet chocolate, chopped
4 TBLS unsalted butter
1/4 cup water
1 tsp vanilla extract
1/3 cup corn syrup
Combine all ingredients except vanilla and corn syrup in a
saucepan. Add corn syrup. Bring to a boil, turn the heat to
low and cook for 5-10 minutes until thick and shiny. Add
From ''How to Cook Everything'' by Mark Bittman
Although they call it 'chocolate sauce,' I think Scharffen Berger
will satisfy you.
http://www.scharffenberger.com/products/sauce.htm. You can buy it
at some supermarkets, Semifreddis, or the factory store in W.
Berkeley. It is delicious and all natural.
It is very, very easy to make. www.recipesource.com has over 20
entries for ''hot fudge sauce.'' There's also a good recipe in the
Joy of Cooking. I recommend using a recipe that has a small
amount of corn syrup in it, because that is what makes the sauce
get taffy-chewy when it hits the cold ice cream.
You might try making your own, it's not very hard! I use the
recipe from Joy of Cooking and it's delicious. And natural. I'll
look it up for you if you want . . . just say so.
Try Scharfennberger. It must be heated, but feels like it's
being injected into your bloodstream.
the best hot fudge? Fran's its absolutely delicious! You can buy
it at Market Hall, Whole Foods and I think Andronicos! YUM YUM
this page was last updated: Sep 4, 2004
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