Hot Fudge Sauce

Hot Fudge Sauce puts semisweet chocolate, sifted cocoa powder and granulated sugar at the center of a chocolate recipe and finishes in about 18 minutes, enough for one batch.

• Ready in 18 minutes
• Prep 10 minutes
• Cook 8 minutes

Ingredients

• 10 ounces semisweet chocolate (chopped)
• 1/3 cup sifted cocoa powder (Dutch process or regular (the flavor will be more decadent, deep with the Dutch process))
• 1/2 cup granulated sugar
• 3/4 cup light corn syrup
• 1/3 cup heavy cream
• pinch table salt
• 1/3 cup water
• 1 teaspoon vanilla extract
• 3 tablespoons butter (cut into pieces)

Instructions

1. In a small microwave-safe bowl, melt the chocolate on 50% power at one minute increments, stirring in between, until melted and smooth. Take care not to overheat and scorch the chocolate. Alternately, you can melt the chocolate in a double boiler or in a small heat-proof bowl set over a pan of simmering water.
2. Once the chocolate is melted, remove from microwave or heat and whisk in the sifted cocoa until smooth. Set aside.
3. In a heavy-bottomed medium saucepan, combine the sugar, corn syrup, cream, salt and 1/3 cup water. Warm the mixture over medium-low heat until the sugar is dissolved. Increase the heat to medium or medium-high; simmer mixture, stirring frequently, about 4 minutes.
4. Turn off the heat and whisk in the vanilla and butter. Cool the mixture slightly, about 2 minutes; whisk in the melted chocolate. Serve warm.
5. The hot fudge sauce can be refrigerated in an airtight container for up to 3 weeks.
6. For serving, reheat the sauce on low (in the microwave or over simmering water), stirring several times until the sauce is smooth and shiny.

Let the center settle before you cut it, or the slices will slump.