One of the most difficult things I have tackled lately, is making a slew of unusual things from a BBQ sauce base. For most, BBQ means chicken or ribs, right off the grill. Most people don’t think of desserts when you mention BBQ sauce. Why would they?
But I am not most people. Unfortunately, I think of desert first. Almost always. However, I am also a spicy gal. I am the one in our household who wants to add sriracha to my soups and thinks that if you are having wings, they should make your lips hurt. AND… you need to save room for desert. Why eat the salad if you don’t get cake?
So in my search for great ways to use spicy BBQ sauce, I came up with this: The Ghost sauce from Kolander Grubb’s turned into a hot fudge sauce. I don’t want to toot my own horn, but this was pretty damn good stuff. I was willing to eat at least 3 slices of cake. Just to make sure the sauce came out correctly. IT WAS FOR RESEARCH!
HOT! Fudge Sauce
2/3 cup heavy cream
1/2 cup corn syrup
1/4 cup The Ghost BBQ sauce*
1/3 cup packed light brown sugar
1/4 teaspoon salt
8 ounces bittersweet chocolate (at least 70%), rough chopped
3 tablespoons unsalted butter
In a double boiler, over medium-high heat, combine the cream, corn syrup, sugar, BBQ sauce, salt and chocolate until melted and combined, stirring constantly. Keep over the heat, stirring frequently, until the mixture thickens, about 10 minutes.
Remove from the heat and whisk in the butter. Best if served while still warm, but can be put into a sterilized jar and reheated in the microwave. Test at 30 second intervals to ensure you don’t burn it on the reheat.
NOTE: It will set up like a solid, so you won’t be able to pour it out and then reheat.
*I also made a batch with the Habanero sauce, but you will need to double the amount used for a similar kick