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Hot Fudge Sauce

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“This recipe comes from the 2005 cookbook Get Saucy! It's thick and gooey and rich!”
READY IN:
20mins
SERVES:
12
YIELD:
1.5 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a medium-size, heavy saucepan, combine 1/2 cup water, heavy cream, corn syrup and sugar.
  2. Bring to boil, stirring until sugar is dissolved.
  3. Using a pastry brush dipped in water, brush sides of pan to dissolve and wash down any sugar crystals.
  4. Cook over medium heat until reduced by half, about 7 minutes.
  5. Turn off the heat.
  6. Add chocolates and butter and let sit until melted, about 2 minutes.
  7. Return heat to low and cook, stirring constantly, until glossy and smooth.
  8. If sauce appears broken, add remaining 2 tablespoons water and beat until smooth and glossy.
  9. Stir in vanilla, and ALWAYS serve it hot.
  10. Will keep, tightly covered, in the refrigerator for up to 2 months.
  11. Reheat before serving ~ It will be necessary to add a LITTLE water, a few teaspoons at a time, and whisk until smooth and silky.

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