Sauce: Schrafft's Hot Fudge Sauce
Source of Recipe
From "Classic Home Desserts" by Richard Sax
"This recipe has been adapted slightly from Schrafft's original for the home kitchen. Combining both melted chocolate and cocoa results in complex flavor: Use only the best of both here (Swiss Lindt or Tobler, French Valrhona and Belgian Callebaut are all excellent chocolates; Droste, Valrhona and Williams-Sonoma's Pernigotti cocoa are also good.) This sauce has the full body and consistency of true hot fudge, firming up slightly as it hits the cold ice cream."
List of Ingredients
• ¼ cup unsweetened cocoa powder
• ½ cup sugar
• Pinch salt
• ½ cup whole milk
• 1 cup heavy cream
• 1 cup light corn syrup
• 3 ounces best-quality semisweet chocolate, finely chopped
• Few drops of malt vinegar or cider vinegar
• 2 Tbsp unsalted butter, thinly sliced
• 1 tsp pure vanilla extract
In a heavy saucepan, whisk together the cocoa, sugar, salt, and milk until the mixture forms a smooth paste. Place over medium heat and stir in the cream, corn syrup, two-thirds of the chocolate, and the vinegar. Bring the mixture to a boil, whisking or stirring frequently. Boil, whisking frequently, until the sauce reaches 220°F to 225°F on a candy thermometer, about 8 minutes.
Remove from the heat, whisk in the butter, vanilla, and the remaining chocolate until the sauce is smooth. Set aside for a few minutes before serving. Store the sauce in the refrigerator in a tightly covered jar or container.
Rewarm before serving, either by spooning a little into a small skillet or by heating the entire jar, uncovered, in a microwave oven. You can also place the jar in a saucepan of cold water and bring it slowly to a bare simmer. This sauce keeps well, refrigerated, for 3 weeks or longer.
Makes about 2 cups.