Old-Timey Hot Fudge Sauce
Author: Nancy Baggett
Ingredients
  • 1 cup heavy cream (or substitute full fat evaporated milk)
  • 1⅓ cups granulated sugar
  • ⅓ cup light corn syrup
  • 1 stick butter (not margarine), cut into chunks
  • ¼ teaspoon salt
  • 6 ounces unsweetened chocolate, coarsely chopped or broken in pieces
  • ½ cup hot water, plus more as necessary
  • 2 teaspoons vanilla extract
Instructions
  1. Thoroughly stir together cream, sugar, corn syrup, butter and salt in a 3- to 4-quart saucepan. Bring to a boil over medium high heat, stirring; it will boil up pot sides, then gradually subside. Continue to boil briskly, uncovered and occasionally stirring, for about 2 minutes, or until mixture begins to boil down and thicken slightly.
  2. Immediately lower heat. Continue simmering gently, stirring constantly and watching carefully to prevent scorching, until mixture turns a light caramel color (a little lighter than caramel candies) and thickens to a gravy-like consistency, 6 to 8 minutes. Remove pot from the heat. Add chocolate all at once; let stand, without stirring 1 minute. Then keep stirring until completely melted and smooth. Slowly stir in generous ½ cup hot water to thin sauce; if necessary, keep stirring in additional water until fluid. Add vanilla, stirring well.
  3. Cool sauce to warm. If still too stiff to pour, gradually thin it with more warm water. (It will stiffen a lot during storage.) Serve sauce immediately, or store, tightly covered and refrigerated, for up to 3 weeks. Then warm in a double boiler over simmering water. (Or reheat in microwave-safe container in microwave oven on 50 percent power, rotating container and stirring fudge at 30 second intervals.) If necessary, thin with warm water after rewarming.
Recipe by KitchenLane at http://kitchenlane.com/2008/09/old-timey-hot-fudge-sauce.html