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Hot Fudge Sauce
YIELD 2 cups
Ingredients
- 2 tablespoons (30 g) unsalted butter
- ⅔ cup (160 ml) heavy cream, or more to thin if needed
- 3 tablespoons light corn syrup or honey
- 3 tablespoons dark brown sugar
- 2 tablespoons cocoa powder , optional
- a pinch of salt
- 170 g/6 oz bittersweet or semisweet chocolate , coarsely chopped
- ½ teaspoon vanilla extract
Instructions
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In a medium saucepan place butter, cream, corn syrup/honey, sugar, cocoa, and salt, and bring just to a boil over moderate heat. Reduce heat to low, stir in vanilla and chocolate and mix until melted and completely smooth. If you prefer a thinner sauce, add more cream. Serve warm. Sauce can be stored in the fridge for three days. Warm before serving.