Sauce/Spread/Dip

Hot Fudge Sauce

For someone that loves chocolate as much as I do, hot fudge sauce isn’t something I prepare very often. Utilizing my vast expanse of brain cells, I have come to the conclusion I probably don’t make it as often as I should, because I would most likely eat it straight from the container, instead of the more traditional and common usage, such a pouring it over a slice of pie or a bowl of ice cream.

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So last week, when I found a half-full carton of heavy cream in the fridge, inspiration struck and I whipped up this recipe in a snap. Now I have a secret stash of sauce artfully hidden in the back of the refrigerator. Hopefully the kids won’t find it….

For future reference, the sauce straight from the fridge yields a consistency akin to chocolate truffles. The sauce warmed up yields a more fluid end result.

The scoop pictured above is somewhere between the two. And delicious all the way around…

Hot Fudge Sauce – adapted from Epicurious

  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup packed dark brown sugar
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
  • 2 tbs. unsalted butter
  • 1 tsp vanilla

Bring cream, corn syrup, sugar, cocoa, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.

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