Hot Fudge Sauce
NOTE: This
recipe produces a thick, chewy sauce that hardens when poured over
cold ice cream. We love hot fudge sauce over most any ice cream.
This recipe makes about two and one-quarter
cups.
10 ounces semisweet chocolate, chopped
3 tablespoons unsalted butter, cut into pieces
1/4 cup sifted Dutch-process cocoa powder
3/4 cup sugar
3/4 cup heavy cream
3 tablespoons light corn syrup
Pinch salt1 teaspoon vanilla extract
INSTRUCTIONS:
1. Melt chocolate and butter together, stirring often, in small heatproof bowl set over pan of almost-simmering water. Off heat, whisk in cocoa powder until lumps dissolve. Set aside.
2. Combine sugar, cream, corn syrup, salt, and 2 tablespoons water in heavy-bottomed nonreactive saucepan. Cook over medium-low heat, stirring constantly and scraping pot sides occasionally until mixture comes to boil. Simmer, stirring constantly to keep sauce from boiling over (see figure 37), until all sugar dissolves, about 2 minutes.
3. Remove pan from heat. Stir in vanilla and cool 2 minutes. Whisk in melted chocolate and butter. Mixture will thicken slightly as it cools. Serve sauce warm. Sauce may be refrigerated in airtight container for several weeks. Reheat sauce gently in double boiler.