Ingredients
- FOR THE FUDGE:
- 1/4 cup unsweetened Dutch-processed cocoa powder
- 1/3 cup packed dark brown sugar
- 1/2 cup light corn syrup
- 2/3 cup heavy cream
- 1/4 tsp salt
- 6 oz good dark chocolate (not unsweetened), finely chopped
- 2 tbsp unsalted butter, cut into small cubes
- 1 tsp vanilla extract
- FOR THE MILKSHAKE:
- 2 cups vanilla ice cream
- 1 cup whole milk
- 1 oz bourbon (optional)
- 1 tbsp pure vanilla extract
- FOR THE WHIPPED CREAM:
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp pure vanilla extract
Preparation
Step 1
TO MAKE THE FUDGE:
1.) stir together cocoa powder, brown sugar, corn syrup, cream, salt an half of the chopped chocolate in a 2 qt heavy saucepan and cook over moderate heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally, for 5 minutes.
2.) Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Cool slightly before serving.
3.) cooled sauce can be refrigerated in an airtight container for up to 1 week. reheat over low heat, stirring.
TO MAKE THE WHIPPED CREAM:
1.) In a medium bowl whisk together heavy cream, powdered sugar, and vanilla. Whisk by hand (because you have muscles) until soft peaks form. Allow to chill in the refrigerator while you blend the milkshake.
TO MAKE THE MILKSHAKE:
1.) In a blender (or milkshake machine) combine ice cream, milk, bourbon (optional) and vanilla. Blend until thick and creamy. Add more ice cream to thicken to desired consistency or more milk to thin to desired consistency.
TO ASSEMBLE THE MILKSHAKE:
Pour a few tbsp of warm fudge into tall glass. Top with milkshake. Dollop on whipped cream. Sprinkle with jimmies and chocolate. Cherry to top and serve immediately.