Quick Post: The husband requested hot fudge…I obliged:) We used it to top off the already decadent fudge brownie/vanilla ice cream goodness. Make this at your own risk! Thanks for reading, enjoy!
Hot Fudge Sauce – adapted from Christina Marsigliese
- 1/3 cup whipping cream
- 2 TBSP light corn syrup
- 2 TBSP sugar
- 1/8 tsp salt
- 4 ounces bittersweet chocolate, chopped
1. In a 2 quart, heavy bottomed sauce pan combine all ingredients – minus the chocolate, over medium low heat. Bring it to a simmer and stir in chocolate until completely melted and smooth. Increase heat to medium and bring mixture to a boil. Cook, stirring constantly until a thick syrup like consistency, about 3-5 minutes. Remove pot from heat and pour into a glass jar or bowl and let cool for about 1 minute. Serve immediately or cool completely, stirring every so often. Seal the lid on the jar or store in an air tight container and keep refrigerated for up to 2 to 3 weeks. Rewarm over a double boiler or place jar in a pot with hot water coming a few inches up the sides of the jar until warmed through, adding a few teaspoons of water to thin it out as needed.
Don’t think there’d be a danger of this lasting two-three weeks in our house.:)
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