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Ganache Hot Fudge Sauce

Scott Phillips

Yield: Yields about 2 cups.

We like to serve this fudge sauce over vanilla or coffee ice cream.


  • 1 recipe Basic Ganache
  • 2 Tbs. light corn syrup
  • 2 tsp. pure vanilla extract
  • 1 Tbs. unsalted butter, softened


  • Make the ganache and add the corn syrup, vanilla, and butter to the warm ganache still in the food processor. Process until smooth, about 10 seconds. Serve immediately over ice cream, or transfer to a container, cool, cover, and refrigerate for up to 1 week. To reheat, pour into a small saucepan and warm over medium-low heat.


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