Chef/owner Randy Chamberlain of the restaurant blu, submitted this week’s recipe for his homemade hot fudge sauce. In the summer, nothing beats a hot fudge sundae, so this recipe will help you achieve that. Also, if you saved Randy’s recipe for Orange Infused Olive Oil Cake (June 28, 2012 issue), this sauce can be paired with that cake for a decadent treat.

Located in Glen Arbor, blu is 26 miles west of Traverse City. The panoramic view of Lake Michigan from the dining room, is worth the drive. For the summer, blu is open six days a week, Tuesday through Sunday at 5 p.m. and is located at 5705 S. Lake Street. For more information call 231-334-2530 or visit www.glenarborblu.com.

Chef Randy’s Hot Fudge Sauce

Ingredients:
½ cup (1 stick) unsalted butter
½ cup corn syrup
½ cup water
1/3 cup sugar
¼ cup Dutch-processed cocoa powder
4 ounces bittersweet (61%) chocolate, chopped
1 tsp. vanilla extract
1/8 tsp. kosher salt

BLU CHEF RANDY CHAMBERLAIN Directions:

In a medium saucepan, melt the butter with the corn syrup, water, and sugar. When the butter has melted, add the cocoa powder and stir with a wooden spoon or rubber spatula to combine. Bring to a simmer and cook for 3 minutes. Remove the pan from the heat. Place the chopped chocolate in a medium, heatproof bowl and pour in the hot butter-cocoa mixture. Add the vanilla and salt, and, using a hand-held electric mixer or a whisk, mix until combined. Strain through a fine-mesh sieve into a heatproof storage container or bowl and let cool. Cover and refrigerate for up to 2 weeks. Participating restaurants in the County Cuisine feature include Art’s Tavern, blu, The Bluebird, Cedar Rustic Inn, Chimoski Bakery, Kerby’s Bar & Grill, La Becasse, The Manor on Glen Lake, Riverside Inn, Trish’s Dishes and Western Avenue Grill.