Hot Fudge Sauce
Ingredients
- 3/4 cup heavy cream
- 1/2 cup dark brown sugar
- 1/4 cup light corn syrup
- 3 tablespoons unsweetened cocoa powder
- 4 ounces semi-sweet chocolate
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
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Instructions
- Put the cream, brown sugar, corn syrup, and cocoa into a medium saucepan and whisk everything well. Heat the mixture over high, whisking occasionally, until the mixture comes to a boil. Turn the heat to medium-low, and let the mixture boil for 1 minute, whisking frequently to make sure the cocoa doesn’t burn on the sides of the pan.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Turn the heat off, then add the chopped chocolate and butter. Stir briefly with a rubber spatula or a metal spoon, just to make sure the chocolate is submerged in the hot liquid, then let everything sit for 1 minute, until the chocolate has melted.,Add the vanilla and the salt, and whisk everything well until the butter has finished melting and the sauce is well combined and shiny.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Pour the fudge sauce into two half-pint jars (or one larger pint jar), and let it sit, uncovered, to cool to room temperature before closing the jars.,Simply Recipes / Ciara Kehoe
- Hot fudge sauce can be refrigerated for up to two weeks. You can also freeze it for a few months—though if you do, you may change the texture of the sauce a bit. Let it thaw completely before reheating it.
- Heat the fudge gently in a double boiler, stirring frequently, or microwave it in short bursts of 15 to 20 seconds, stirring well after every burst, until warm. Do not heat it so much that it bubbles, or you will change the texture (and may burn the chocolate closest to the sides of the container).,Love the recipe? Leave us a review and stars below!,Simply Recipes / Ciara Kehoe
Source
Original recipe: View Original