I got inspired to make homemade hot fudge after reading a Smitten Kitchen post a few days ago. I knew my friend Cynthia was bringing vanilla ice cream over for dessert so it was only appropriate to have hot fudge. I've never made hot fudge before and this was really good. The hot fudge was getting a little to thick by the time we actually assembled the sundaes. But it was really delicious.
Hot Fudge Sauce Adapted from Silver Palate Cookbook
This is a deep, dark fudgy bittersweet sauce that firms up on ice cream.
- 4 ounces unsweetened chocolate
- 3 tablespoons butter, unsalted
- 2/3 cup water
- 1/3 cup sugar
- 6 tablespoons corn syrup
- Pinch of salt
- 1 tablespoon vanilla
Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes.
Remove from heat and cool for 15 minutes. Stir in the vanilla and serve warm over ice cream.
Yields 2 1/2 cups