"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Hot Fudge Sauce Recipe

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This recipe for Hot Fudge Sauce, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Kintz
Added: Saturday, July 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup heavy cream
1 1/3 cups sugar
1/3 cup light corn syrup
1 stick unsalted butter
generous 1/4 tsp salt
6 ounces unsweetened chocolate chopped coarsely
1/2 cup hot water (plus more if necessary)
2 tsps vanilla extract

Directions:
Directions:
In a heavy, flat-bottomed 3-4 quart saucepan thoroughly stir together the cream, sugar, corn syrup, butter, and salt. Bring to a boil over medium-high heat. Continue to boil briskly stirring occasionally, for 2 to 3 minutes, or until the mixture begins to thicken slightly. Immediately lower the heat so the mixture boils steadily but not hard. Continue cooking, stirring constantly and watching carefully to prevent scorching until the mixture turns a light caramel color and thickens to a gravylike consistency, 8-9 minutes. A candy thermometer should register 236 to 238 degrees. Remove from heat.

Add the chocolate all at once, stirring until completely melted and smooth. Slowly stir in the hot water until the sauce is well blended and fluid. Add the vanilla, stirring well. At this point the sauce should be very fluid but not quite runny. If necessary, stir in 1 to 2 tablespoons more hot water to thin it further.

Let the sauce cool to warm. If it has stiffened during standing, gradually thin it with more hot water and serve.

The sauce will keep tightly covered in the fridge for up to 3 weeks. To serve, transfer the sauce to a microwave container, stirring and checking the temp at 30 second intervals until very warm but not hot.

Number Of Servings:
Number Of Servings:
varies
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Best served on vanilla ice cream.

 

 

 

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