Hot Fudge Sauce
Makes About 2 Cups
Ingredients
10 ounces semisweet chocolate, chopped
1⁄3 cup (1 ounce) Dutch-processed cocoa, sifted
3⁄4 cup light corn syrup
1⁄3 cup (2-1⁄3 ounces) sugar
1⁄3 cup heavy cream
1⁄3 cup water
Pinch salt
3 tablespoons unsalted butter, cut into 1⁄4-inch pieces
1 teaspoon vanilla extract
Instructions
- Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Whisk in cocoa until dissolved; set aside.
- Heat corn syrup, sugar, cream, water, and salt in medium saucepan over low heat without stirring until sugar dissolves. Increase heat to medium-high; simmer mixture, stirring frequently, about 4 minutes.
- Off heat, whisk in butter and vanilla. Let cool slightly, about 2 minutes; whisk in melted chocolate mixture. Serve warm. (Sauce can be refrigerated for up to 2 weeks.)
Sifting the cocoa powder prevents lumps from forming in the sauce.
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