Hot Fudge Sauce
Try this rich hot fudge sauce as a topping for your favorite ice cream, angel food cake, or drizzled over fresh berries. Enticing for chocoholics!
3 oz unsweetened chocolate, cut into bits
3 Tbsp unsalted butter
1/2 cup water
1 cup sugar
3 Tbsp light corn syrup
1/4 tsp salt
2 tsp vanilla
In a small, heavy saucepan, melt the chocolate and butter with the water over moderately low heat, stirring until the mixture is smooth. Add the sugar and corn syrup, and bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved. Cook the mixture at a slow boil for 8 minutes; remove the pan from the heat, and stir in the salt and vanilla. Let the sauce cool until it is warm before spooning it over ice cream. (The sauce will harden on the ice cream.)
Note: This sauce keeps well, covered and chilled, for up to one month and can be reheated in a double boiler or microwave.
Allergy Warning: Contains milk