Hot fudge sauce

An “impact event” occurs when two celestial bodies collide. Chocolate being the food of the gods, a Baking impact event is when two flavours hit you like a bolt of lightning and your taste buds sing; everything changes and you dream up more ways to bring them together. That’s how I feel about hot fudge sauce and frozen yogurt. So simple, so delicious!

I made hot fudge sauce for Boyfriend tonight as a surprise. I learned to make this when I was 8 years old, it’s from Master Your Microwave which is available on The book stands out in my mind for 2 reasons; it was the first recipe I ever made of my own volition, an innocent time when I didn’t understand arcing and would put metal pans in the microwave to watch the pretty blue sparks. (Sorry Mom.)

Time required: 10 minutes

Yields: double batch

Total cost if you have none of the ingredients: $18.00

Cost per serving: minuscule

Kitchen implements I used: microwave & microwave-safe glass bowl


  • 1 C granulated white sugar
  • 6 TBSP cocoa
  • 3 TBSP powdered cornstarch
  • pinch of salt
  • 1 C water
  • 4 TBSP butter
  • 2 TSP vanilla


Step 1 – in large glass bowl, combine dry ingredients

Step 2 – whisk in water

Step 3 – microwave on High for 8 minutes, stirring every 60 seconds.

It remains fairly watery until the 6 minute mark, and at that point it starts turning into a thick gelatinous goo (which was considered and discarded as a potential name for this blog):

After the 8 minute mark, it’s thoroughly thickened up:

Step 4 – stir in butter and vanilla, whisking until thoroughly combined

Step 5 – add to frozen yogurt…

… or stuff it into a cream puff. (Great idea Boyfriend!)

Verdict: delicious as expected! I used to make this all the time but haven’t made it in years, and found myself yearning for some tonight. Alas I had no bananas to add to my sundae. You could also make some fresh caramel, mmmmm.

Boyfriend said, “Oooh. That’s good. That’s really good. It’s like everything that’s good melting in your mouth at the perfect temperature.”

Malt chocolate brownies

Yesterday I purchased a new cookbook, Good Housekeeping Brownies: favourite recipes for Blondies, Bars & Brownies, which is available on and

This is the 2nd GH cookbook I own and I like their style because they are sturdy books with a ring binding, easy to prop up, and have decent pictures. I’m not a big brownie fan, and consequently have only made them 2-3 times before, from a mix.

This recipe caught my eye. Seemed like a good one to try  from scratch.

Mmmm smells like milkshake

Mmmm smells like milkshake

Time required: 20 min prep, 20 min bake, and 1-2 hour cooling

Yields: 32 squares

Cost per brownie: 38 cents

Total cost if you have none of the ingredients: $50.00

Special kitchen implements I used:

  • 9″ x 13″ pan
  • tinfoil
brownies: getting started

getting started

Good to know before you start:

Altogether you need just under 2 whole sticks of butter, but divided into separate (and not equal) parts for the batter and frosting.

A 100g bag of Maltesers is about 1C.  The official recipe calls for 1½C of the candies, so you’d need 2 packages. I had 2 packages but um…. ate quite a few of them while preparing my batter. 1C is fine.

Official baking time is 25-30 minutes, but I removed mine from the oven after 20 minutes, and found that after cooling they were a bit dry. The frosting was applied last night and it still hasn’t set, I suppose it will stay gooey?

Brownie recipe:

  • 1½C flour
  • ½TSP baking powder
  • ½TSP salt
  • ¾C unsalted butter, softened (1.5 sticks)
  • 4 ounces semi-sweet chocolate (4 squares)
  • 2 ounces unsweetened chocolate (2 squares)
  • 1½C granulated white sugar
  • 1 TBSP vanilla extract
  • 4 large eggs, room temp

Frosting recipe:

  • ¾C malted milk powder
  • 3 TBSP milk
  • 1 TSP vanilla extract
  • 3 TBSP unsalted butter, softened
  • 1C icing sugar
  • 1C malted milk balls, quartered

Step 1 – use centre rack, pre-heat oven to 176°C / 350°F.

Step 2 – line a 9″ x 13″ pan with tinfoil, wrap the foil over the outside of the pan to get the shape, then transfer to inside of pan, flatten down, and grease.

brownies: fitting tinfoil to the pan

fitting tinfoil to the pan

Step 3 – make batter, using whisk to combine 3 ingredients in a medium bowl; flour, baking powder, and salt. Set aside.

brownies: melting butter, cracking eggs, mixing dry ingredients

Step 4 – melt butter in sauce pan on Low. Meanwhile…

Step 5 – use serrated blade to chop chocolate

brownies: chopping chocolate

Step 6 – add chocolate to melted butter (still on Low), stir until melted, then remove from heat

brownies: melting chocolate and butter

Step 7 – use wooden spoon to mix sugar into chocolate, then vanilla – stir until thoroughly blended

brownies: stirring in sugar

Step 8 – beat eggs into chocolate

brownies: stirring in eggs

Step 9 -Transfer chocolate to a large mixing bowl, and add the flour about one third at a time, mixing until blended. (My sauce pan is too small to add the flour to the chocolate in the original pan). Colour lightens quite a bit.

brownies::eggs blended in

Step 10 – pour batter into foil-lined pan, bake at least 20 minutes. When done, a toothpick inserted about an inch from the edge should be clean.

brownies: pouring into pan

Step 11 – leave in pan, cool on rack completely. Meanwhile…

brownies: baked and cooling

Step 12 – make frosting; using a whisk in a small bowl to stir together3 ingredients; malted milk powder, milk, and vanilla.

brownies: making frosting with malt power, milk, vanilla

Step 13 – cream in butter until blended, I used a pastry blender for this

brownies: cream in softened butter

Step 14 – cut in icing sugar, about one third at a time

brownies: stir in icing sugar

Step 15 – spread frosting evenly over brownie

brownies: spread frosting evenly

Step 16 – chop each malted candy in half, and then halve each piece again (quartering them), sprinkle on top of frosted brownie – let set

brownies: quarter each piece of malt candy

About half of the malt pieces are added here:

brownies: sprinkle malt candy over frosting

Step 17 – after frosting has set, lift entire brownie from the pan using the tinfoil edges. Peel tinfoil away.  Use sharp knife to slice lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.

brownies: let frosting set, and serve

I had to beat Boyfriend away with a spoon to keep him from plundering the pan while they set, haha. I enjoyed these a lot. Now I’ve got a serious milkshake craving, and since I’m in possession of a blender and malt power, I’m off to procure some ice cream today. ^^

If you are curious about why I post the total cost of ingredients I will talk about that soon.