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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

10-Minute Homemade Hot Fudge Recipe

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This recipe for 10-Minute Homemade Hot Fudge is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS
2/3 cup heavy cream (I used half-and-half)
1/2 cup light corn syrup
1/3 cup dark brown sugar, packed
1/4 cup unsweetened natural cocoa powder (I used natural, Dutch-process may be used; if your cocoa is particularly lumpy, sift it)
1/4 teaspoon salt, optional and to taste
6 ounces dark or bittersweet chocolate, finely chopped (I used 3 ounces 54% and 3 ounces 72%)
2 tablespoons unsalted butter
2 teaspoons vanilla extract

Directions:
Directions:
INSTRUCTIONS
Bring cream, corn syrup* (See Notes below), brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.
Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving.
Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks (recipe source says 1 week but I think that’s very conservative). I store mine for up to 1 week at room temperature; do as you’re comfortable with. Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.

Number Of Servings:
Number Of Servings:
16 ounces
Preparation Time:
Preparation Time:
5 minutes, cook 5 minutes = 10 minutes
Personal Notes:
Personal Notes:
This homemade hot fudge sauce is thick and fudgy, but not overly sweet. Serve over ice cream, brownies, cakes, cookies and more!

 

 

 

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