This sauce is very rich and very thick. If you prefer your hot fudge on the sweeter side, this is the one for you.

　　

Ingredients

makes 3 cups (750 ml)

　　1 cup (250 ml) heavy cream

　　6 tablespoons (85 g) unsalted butter, cut into pieces

　　2 tablespoons light corn syrup

　　2/3 cup (130 g) sugar

　　8 ounces (230 g) bittersweet or semisweet chocolate, chopped

　　1 teaspoon vanilla extract

　　

Step 1

Heat the cream, butter, corn syrup, and sugar in a large saucepan until it begins to boil. Boil for 3 minutes, stirring occasionally, making sure it doesn’t boil over.

　　

Step 2

Remove from the heat and add the chocolate pieces, stirring until melted and smooth. Stir in the vanilla. Serve warm.

　　

Storage

Step 3

This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

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