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Quick Hot Fudge Sauce

Scott Phillips

Yield: Yields 1-1/2 cups.

This sauce will keep for at least two weeks in the refrigerator and for several months in the freezer.


  • 1 cup heavy cream
  • 2 Tbs. light corn syrup
  • Pinch salt
  • 8 oz. bittersweet chocolate, finely chopped (to yield about 1-1/3 cups)


  • Bring the cream, corn syrup, and salt just to a boil in a medium-size heavy saucepan over medium-high heat, whisking until combined. Remove the pan from the heat, add the chocolate, and whisk until smooth. Let cool to a bit warmer than room temperature before using in the ice cream pie. The sauce thickens as it cools; you want it warm enough to drizzle but not so warm that it melts the ice cream.


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