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Sauce: Classic Hot Fudge

Source of Recipe

From "The Perfect Scoop" by David Lebovitz


Recipe Introduction

"A chef once asked me if all pastry chefs were crazy. For better or worse, we do have that reputation, because many of us are obsessed perfectionists. If we get something in our minds, we're not satisfied until it's just right. When I imagined the perfect hot fudge sauce, I envisioned it being gooey, shiny, silky smooth, and full of deep, dark chocolate flavor. So I tinkered around until I came up with the perfect version. Call me what you want, but you'll find this sauce is crazy-good."

List of Ingredients

◦ � cup heavy cream
◦ � cup packed dark brown sugar
◦ � cup unsweetened Dutch-process cocoa powder
◦ � cup light corn syrup
◦ 6 ounces bittersweet or semisweet chocolate, chopped
◦ 1 tablespoon salted butter
◦ � teaspoon pure vanilla extract


Recipe

Mix the cream, brown sugar, cocoa powder, and corn syrup in a large saucepan. Bring to a boil and cook, stirring frequently, for 30 seconds.

Remove from the heat and add the chocolate and butter, stirring until melted and smooth. Stir in the vanilla. Serve warm.

Makes 2 cups





❧ Storage:
This sauce can be stored in the refrigerator for up to 2 weeks.
Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.