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Hot Fudge Sauce




Source of Recipe


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Recipe Introduction


Makes about 1 1/2 cups, enough to accompany 1 pie, with some left over. When pured over a slice of ice cream pie , this fudge sauce hardens to the consistency of chewy chocolate taffy.


List of Ingredients




1/4 c sugar
2 TBS unsweetened cocoa powder
3/4 c heavy cream
1/2 c light corn syrup
2 ozs bittersweet chocolate, coarsely chopped
2 TBS unsalted butter
1 TSP pure vanilla extract
1/8 tsp salt

Combine the sugar, cocoa powder, heavy cream, and corn syrup in a heavy medium size pan and whisk to combine. Add the chocolate and bring the pot to a boil over medium-high heat, whisking constantly. Reduce the heat to medium-low and gently boil the sauce, without stirring, for 5 minutes.
Remove the pot from the heat and stir in the butter, vanilla, and salt. Hot fudge sauce will keep, refrigerated in an air-tight container, for up to 2 weeks. Reheat the sauce in a saucepan over medium low heat, or in a microwave for 1 1/2 minutes, before serving.

Recipe