Rett's Hot Fudge Sauce
3/4 cup heavy cream
1/4 cup unsalted butter,sliced
pince of fine salt
1/2 cup sugar
2 tablespoons light cornsyrup
2 tablespoons water
9 ouncesbittersweet or semi-sweet chocolate, chopped
1 teaspoon vanilla extract
In measuring cup with a spout, combine cream, butter and salt. Set aside.
In medium saucepan over medium heat, cook the sugar, corn syrup and water, stirring until the sugar dissolves; increase heat to high and bring to a full rolling boil. Cook until a dark amber color, about 1 to 2 minutes, without stirring. Remove pan from heat and carefully pour the cream mixture into the sugar mixture. Take care since the sugar will bubble up when the cream is added. Whisk until smooth.
Put the chocolate in a large, heatproof bowl. Pour the hot cream/sugar mixture over the chocolate. Add vanilla and whisk until smooth. Serve the hot fudge sauce warm.
Store in an airtight container in the refrigerator for up to 2 weeks. Reheat over low heat before serving.
Maple Roasted Sweet Potatoes
2 pounds sweet potatoes, scrubbed and sliced into 1 inch wedges (you can peel them but they are good with the peels left on, too)
1 tablespoon olive oil
Sea salt and freshly ground pepper
1 tablespoon pure maple syrup
1/2 teaspoon finely grated lemon zest
Sea salt and freshly grated nutmeg for serving
Preheat oven to 425 degrees. Toss sweet potatoes on large, foil-lined baking sheet with the oil, season with salt and papper. Roast for 20 minutes.
Remove the pan from oven, and toss the potatoes with the syrup.
Return to oven. Roast, tossing twice until the potatoes are beginning to brown and are tender, about 15 minutes. To serve, sprinkle warm potatoes with lemon zest, sea salt and a pinch of nutmeg.