Recently I did some work for International Delight Iced Coffee. Remember these Coffee Sugar Cream Pies? Take a minute to check them out – they are wonderful.
I hadn’t had much coffee in awhile, but it sounded like a fun opportunity to work with the product. When I bought it, I brought it home and tasted it and fell in love. It seriously converted me into a coffee lover … I want to drink it every day.
It’s great when I work with companies and discover a new product I love, even better in fact than when I work with products I already know I enjoy. Working with companies really forces me to be creative and think outside of the box to stand out from the crowd which makes me a better blogger. Now that I’ve created awesome things like a Cheez-It Grilled Cheese and Peach Blueberry Baked Oatmeal (which I’ve made at least five times since), I want to be more creative in all my posts.
So I got funky with this Coffee Hot Fudge Sauce. It used up the last little bit of ID Iced Coffee that I can’t get enough of and will be buying again soon and created a rich, creamy hot fudge with a depth of flavor thanks to swapping milk or cream for that addictive Iced Coffee.
Whether you dip fruit or pretzels into this or pour it over ice cream, you have to make a batch. It keeps in the refrigerator for 2 weeks, waiting for whenever a craving strikes. My favorite way to eat it was steaming hot over ice cream, which melted into a milkshake kind of thing that I now need to recreate for lunch. Don’t judge! You know you want a sundae for lunch too.
1 ½ cups granulated sugar
1 cup carob or cocoa powder
1 ¼ cups International Delight Vanilla Iced Coffee
6 tablespoons unsalted butter, cubed
1 teaspoon vanilla bean paste
Combine sugar, carob or cocoa, and coffee in a medium pot. Whisk until combined.
Place over medium heat and cook, stirring occasionally until the mixture comes to a boil. Add in the butter a couple pieces at a time and cook, continuing to stir occasionally until the sauce thickens slightly, about 5 minutes.
Remove from the heat. Whisk in the vanilla. Serve immediately or store in the refrigerator in an airtight container for up to 2 weeks. Reheat in the microwave for about 1 minute.
Recipe adapted from Chocolate Chocolate and More