Quick Hot Fudge Sauce

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I got this recipe from Fine Cooking and it was good. It was better than the one I posted a few months ago, but it’s still not as good as Mrs. Richardson’s fudge that you buy at the store. However, this is super easy and was really tasty. Here is the recipe:

Quick Hot Fudge Sauce

  • 1 cup heavy cream
  • 2 Tbs. light corn syrup
  • Pinch salt
  • 8 oz. bittersweet chocolate, finely chopped (to yield about 1-1/3 cups)

Bring the cream, corn syrup, and salt just to a boil in a medium-size heavy saucepan over medium-high heat, whisking until combined. Remove the pan from the heat, add the chocolate, and whisk until smooth. Let cool to a bit warmer than room temperature before using in the ice cream pie. The sauce thickens as it cools; you want it warm enough to drizzle but not so warm that it melts the ice cream.

You can see from my picture that this is really thick, but it didn’t thicken up like this until it was in the fridge. I used about 60% dark and 40% milk chocolate, and I would say that it would be even better with a tad bit of vanilla.

recipe retrieved 2-10-14 from http://www.finecooking.com/recipes/quick-hot-fudge-sauce.aspx

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