by Elizabeth Gunnison, Bon Appétit
In our column Fake It or Make It we test a homemade dish against its prepackaged counterpart to find out what's really worth cooking from scratch.
Butterscotch, strawberry syrup, caramel sauce--all great ice cream toppings to be sure, but none as essential to a well-stocked sundae bar as classic, decadent hot fudge. Given that jarred versions of the stuff are widely available on supermarket shelves, is it really worth making your own from scratch? We investigate.
Related: 21 Over-the-Top Chocolate Desserts
Smuckers Hot Fudge vs. Bon Appetit's Hot Fudge Sauce
Hot fudge is made by boiling together cream, sugar, chocolate, and sometimes butter--the traditional ingredients for fudge--into what is essentially just an undercooked, unset version of the confection. It differs from plain old chocolate sauce by virtue of being gooier and more viscous. Information on hot fudge's history is scant, but we can make an educated