TT SF | Hot Fudge Sauce

This recipe was originally published as part of a story "End of the Line" in Tasting Table SF. 

Recipe adapted from "Sweet Cream and Sugar Cones" by Kris Hoogerhyde, Anne Walker and Dabney Gough (Ten Speed Press)

Hot Fudge Sauce
No Ratings
Hot fudge sauce
Servings
1
cups
Ingredients
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 2 tablespoons Dutch-processed cocoa powder, sifted
  • ¼ cup light corn syrup
  • ½ teaspoon kosher salt
  • 2 ounces bittersweet chocolate (about 60% cacao), finely chopped (½ cup)
  • 2 ounces unsweetened chocolate, finely chopped (½ cup)
  • ½ teaspoon vanilla extract
Directions
  1. In a medium saucepan, stir together the cream, sugar, cocoa powder, corn syrup and salt. Place the pan over medium-high heat, bring to a boil and cook just until the sugar is dissolved. Remove from the heat.
  2. Stir in the bittersweet and unsweetened chocolates and the vanilla, cooking until the chocolate is melted and the sauce is smooth. (If there are lumps, use a spatula to gently press and smear them against the bottom of the pan as you stir.) 3. Serve immediately, or store in an airtight container in the refrigerator (it lasts for weeks). To rewarm, heat in the microwave at half-power for a minute or two.
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