How to Make Old-Fashioned Hot Fudge

There's nothing like warm hot fudge on cold vanilla ice cream. You might even forgo the whipped cream and maraschino cherry. Makes 1 1/2 c. decadent sauce.

Instructions

Difficulty: Easy

Things You’ll Need:

• Ice Cream
• Cutting Boards
• Heavy Saucepans
• Knife
• Spatulas
• Stirring Spoons
• 2 oz. unsweetened chocolate
• 2 tbsp. unsalted butters
• 1/8 tsp. salt
• 1 c. sugars
• 3/4 c. heavy creams
• 2 tsp. vanilla
• 2 tbsp. light corn syrup

1. Chop unsweetened chocolate until fine.
2. Put chocolate into heavy saucepan and melt with butter and corn syrup over low heat.
3. Stir. Add cream and sugar, and bring mixture to a boil.
4. Boil over moderate heat without stirring for 8 minutes.
5. Remove pan from heat and stir in vanilla and salt.
6. Serve sauce hot over ice cream.

Tips & Warnings

• The sauce will keep, covered and chilled, for one month.
• Let sauce cool completely before covering with lid - condensation will make it grainy.
• Reheat sauce, uncovered, in a double boiler.