Name: Malt Fudge Sauce
Ingredients: 60 g 72% chocolate, chopped (2 ounces); 80 g Ovaltine, malt flavor (1 cup); 5 g molasses (1 teaspoon); 1 g kosher salt (1/4 teaspoon); 200 g glucose (1/2 cup); 50 g sugar (1/4 cup); 110 g heavy cream (1/2 cup)

I wasn’t raised on malt as a flavor, but as we expanded our little kitchen staff, Leslie Behrens opened us up to a world of malt. After many attempts at this sauce, we found the secret to a deep, dark underlying malt flavor is a splash of molasses—not enough to taste molasses, but enough to give a deep, dark depth beyond chocolate alone.

Malt Fudge Sauce

60 g 72% chocolate, chopped (2 ounces)

80 g Ovaltine, malt flavor (1 cup)

g molasses (1 teaspoon)

g kosher salt (1/4 teaspoon)

200 g glucose (1/2 cup)

g sugar (1/4 cup)

110 g heavy cream (1/2 cup)

Epicurious

Follow the recipe for the fudge sauce, substituting the Ovaltine for the cocoa powder and adding the molasses along with it.

Substitute any dark cane syrup for the molasses.

In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.

Malt Fudge Sauce

Servings: 225.5

Author : Epicurious

Ingredients

Instructions

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