This sauce is very rich and very thick. If you prefer your hot fudge on the sweeter side, this is the one for you.
Recipe information
Yield
makes 3 cups (750 ml)
Ingredients
1 cup (250 ml) heavy cream
6 tablespoons (85 g) unsalted butter, cut into pieces
2 tablespoons light corn syrup
2/3 cup (130 g) sugar
8 ounces (230 g) bittersweet or semisweet chocolate, chopped
1 teaspoon vanilla extract
Preparation
Step 1
Heat the cream, butter, corn syrup, and sugar in a large saucepan until it begins to boil. Boil for 3 minutes, stirring occasionally, making sure it doesn’t boil over.
Step 2
Remove from the heat and add the chocolate pieces, stirring until melted and smooth. Stir in the vanilla. Serve warm.
Storage
Step 3
This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
