Hot Fudge Sauce

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Yields about 5 cups.

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Topping It Off
by Wendy Kalen
from Fine Cooking
Issue 61
Last Edit Date: 6/17/2011 9:29:59 AM

Splurge on really good chocolate for this recipe, as the flavor will really shine through.

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1/4 cup unsweetened cocoa powder (either natural or Dutch-processed)
2/3 cup heavy cream
16 fluid oz. (2 cups) light corn syrup
1 lb. semisweet chocolate, coarsely chopped
2-1/2 oz. (5 Tbs.) unsalted butter
Pinch table salt

Put the cocoa in a heavy-based saucepan. Slowly pour in the cream and whisk until smooth. Add the corn syrup, chopped chocolate, butter, and salt. Set the pan over medium heat, stirring occasionally to combine. When the chocolate is melted and the mixture comes to a boil, reduce the heat and let boil gently until slightly thickened, about 5 minutes.

Let the sauce cool until it’s just warm (steam should no longer rise from the sauce when it’s stirred) before stirring in one of the flavor variations below (if using) or pouring into jars.

Variations

Mint Hot Fudge Sauce: Stir 1-1/2 tsp. pure peppermint extract into the warm sauce.

Cinnamon Hot Fudge Sauce: Whisk 1/2 Tbs. ground cinnamon into the warm sauce. Taste and add more cinnamon if you like.

nutrition information (per serving):
Size : per 1 Tbs.; Calories (kcal): 80; Fat (g): 6; Fat Calories (kcal): 60; Saturated Fat (g): 4; Protein (g): 1; Monounsaturated Fat (g): 2; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0.2; Sodium (mg): 5; Cholesterol (mg): 10; Fiber (g): 1;

Photo: Scott Phillips

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by jmm416, 12/17/2010Delicious and easy! I made this for teacher holiday gifts. They all raved about it after the holidays. One said that she and her husband made sundaes with it and then ate it straight out of the jar.

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