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Hot Fudge Sauce
Nb persons: 0
Yield: about 2 cups
Preparation time:
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10 ounces | semisweet chocolate, chopped |
1/3 cup | Dutch-processed cocoa powder, sifted |
3/4 cup | light corn syrup |
1/3 cup | sugar |
1/3 cup | heavy cream |
1/3 cup | water |
Pinch | table salt |
3 tablespoons | unsalted butter, cut into 1/4-inch pieces |
1 teaspoon | vanilla extract |
Microwave chocolate, whisking often, until melted and smooth, 1 to 3 minutes. Whisk in cocoa until dissolved.
Meanwhile, simmer corn syrup, sugar, cream, water, and salt in medium saucepan over medium heat, stirring frequently, until thickened, about 4 minutes.
Off heat, whisk in butter and vanilla. Cool mixture slightly, about 2 minutes, before whisking in melted chocolate until smooth. Serve warm.
The sauce can be refrigerated in an airtight container for up to 10 days. Reheat in a small saucepan over low heat or microwave, stirring often, until warm and smooth, 1 to 3 minutes.
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