Hot Fudge

Since 1998 I’ve been making this hot fudge sauce, thanks to Bon Appetit.  It’s a ‘go to’ recipe when I want a little something homemade for dessert but don’t want to do any full scale baking.  If your Grandma made hot fudge sauce this may be a bit like she used to make.  The rich creamy chocolate has that good old fashioned flavor.  This sauce alongside ice cream and seasonal berries is really a treat.  And, it’s so easy to make – takes 10 minutes – and well worth the effort.   I did change up the recipe and I used whipping cream instead of evaporated milk.  Everything’s yummy with real whipping cream in it.

Hot Fudge

• 2 ounces unsweetened chocolate
• 2/3 cup whipping cream
• 3/4 cup sugar
• 2 tablespoons unsalted butter
• 2 tablespoons light corn syrup (or dark)
• 1 1/2 teaspoons vanilla
• Dash of  sea salt

In a small saucepan heat the chocolate, whipping cream, sugar, butter and corn syrup until the chocolate bars are melted on medium heat.  (You can chop the bars, but I’ve found if you’re patient they will just melt).  Once the chocolate is melted and the sugar has dissolved bring the sauce to a boil, stirring almost constantly.  Gently boil for 8 minutes while hovering and stirring.  You may have to adjust your heat down to keep sauce at gentle boil.  After 8 minutes, remove sauce from heat.  Add vanilla and salt and serve over ice cream, cake and fresh seasonal fruit.  Makes about 1 cup.

Very important note……Let the hot fudge sauce cool at room temperature fully.  If you refrigerate the sauce before it’s fully cooled, the sauce will become grainy.  Refrigerate after cooled completely.