125 lines
5.8 KiB
Markdown
125 lines
5.8 KiB
Markdown
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categories = ["food"]
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date = 2025-02-22T11:51:00-06:00
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description = ""
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draft = false
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slug = "hot-fudge"
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title = "🍦 Hot Fudge"
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author = "nicholas"
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I want to make the the [NYTimes Hot Fudge Sauce](https://cooking.nytimes.com/recipes/6094-hot-fudge-sauce) recipe. The recipe provides mostly volume measurements, so I will have to convert these to weight values. Also as usual, I will stubbornly substitute some ingredients for more shelf-stable and/or cheaper options.
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## NYTimes Recipe
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This is the list provided by the NYTimes recipe. Every single ingredient quantity except chocolate is provided by volume.
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| quantity | ingredient |
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| -------- | --------------------------------------- |
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| 2 cups | heavy cream |
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| 4 tbsp | unsalted butter |
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| ½ cup | light brown sugar |
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| ¾ cup | granulated sugar |
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| ¼ tsp | fine sea salt |
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| 2 oz | bittersweet chocolate (in small pieces) |
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| 1¼ cups | sifted high-fat Dutch-process cocoa |
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| ½ tsp | vanilla extract |
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## Substitutions
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### heavy cream → (water + oil + dry milk powder)
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The recipe requires 2 cups of heavy cream. The density of heavy cream is something like 1.01 to 1.03 g/mL, so 2 cups of heavy cream weighs approximately 484 grams. I will use this weight as the basis for calculating the amounts of each substitution ingredient. I simply multiply their respective proportions by the total weight. The table below is the resulting values:
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**heavy cream nutrient breakdown**
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| nutrient | proportion | weight |
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| ------------- | ---------- | ------ |
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| water | 0.58 | 281 |
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| carbohydrates | 0.04 | 19 |
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| protein | 0.02 | 10 |
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| milk fat | 0.36 | 174 |
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The water and fat substitutions are trivial: water is water, and milk fat is (as far as the substitution is concerned) fat, but I still need to account for 19 grams **carbohydrates** and 10 grams **protein**. Heavy cream is a dairy product, basically milk. So I will replace the carbs and protein that is missing as a result of its absence with non-fat milk powder. This product is basically heavy cream with the water and fat removed.
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**non-fat milk powder nutrient breakdown**
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| nutrient | proportion | weight |
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| ------------- | ---------- | ------ |
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| carbohydrates | 0.52 | 15 |
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| protein | 0.35 | 10 |
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Non-fat milk powder has approximately what I am missing: 15 grams of carbs and 10 grams of protein. Good enough.
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**substitution breakdown**
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| nutrient | substitution | weight |
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| ------------- | -------------------- | ------ |
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| water | water | 281 |
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| carbohydrates | milk powder | 29 |
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| protein | milk powder | |
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| milk fat | vegetable shortening | 174 |
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### unsalted butter → (water + oil)
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The recipe requires 4 tbsp. unsalted butter. This weighs 56 grams. Once again, however, I will substitute this relatively expensive ingredient with cheaper, more shelf stable ingredients: **oil** and **water**.
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**unsalted butter nutrient breakdown**
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| nutrient | proportion | weight |
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| -------- | ---------- | ------ |
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| milk fat | 0.80 | 45 |
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| water | 0.2 | 11 |
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The substitution is 1:1:
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**substitution breakdown**
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| nutrient | substitution | weight |
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| -------- | ------------ | ------ |
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| milk fat | water | 45 |
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| water | water | 11 |
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### fine sea salt → table salt
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The recipe requires 1/4 tsp. fine sea salt. I will be substituting fine sea salt with table salt, which has a relative density of 0.90. According to the label on my table salt, ¼ tsp. weighs 1.5 grams. I will need 1.35 grams of table salt.
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### vanilla extract → imitation vanilla
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They really nailed this substitution. Imitation is functionally identical to vanilla extract. I substitute it 1:1.
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## Conversions
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I do not document every conversion here. Nutrition labels typically provide volume *and* weight values for a serving size. It is not very interesting.
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### Dutch-process cocoa
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This one is tricky. The recipe requires 1 ¼ US cups high-fat Dutch-process cocoa, sifted _then_ measured. I have no interest in learning how they scoop and measure their volume of cocoa powder, so I will just defer to the numbers provided on the nutrition label and convert directly. According to this, 1 Tbsp. weighs 6 grams, and I need 1.25 cups.
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*Tbsp in 1.25 cups*
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$1.25 \times 16 = 20$
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*grams of cocoa in 20 Tbsp.*
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$20 \times 6 = 120$
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**I will need 120 grams of Dutch process cocoa.**
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### Vanilla Extract
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½ tsp. vanilla extract has a density of close enough to 1.0 g/mL. 1 tsp. is 5 mL.
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**I will need 2.5 grams of vanilla extract.**
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## Result
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This table is the result of the substitutions and conversions above.
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| ingredient | weight |
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| ---------------------- | ------ |
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| water | 292 |
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| oil | 219 |
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| nonfat dry milk powder | 29 |
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| granulated sugar | 144 |
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| light brown sugar | 96 |
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| salt | 1.35 |
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| bittersweet chocolate | 57 |
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| dark cocoa powder | 120 |
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| vanilla extract | 2.5 |
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| _TOTAL_ | _961_ |
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### Process
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Naturally I will rewrite the process to account for my substitutions:
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1. In a saucepan, combine oil, sugars, water, and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
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2. Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm.
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To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.
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