Ingredients
- 3/4 cup heavy cream
- 1/4 cup unsalted butter, sliced
- Pinch of fine salt
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 9 ounces good quality bittersweet, or semi-sweet chocolate, finely chopped
- 1 teaspoon pure vanilla extract
Directions
In measuring cup with a spout, combine the cream, butter, and salt. Set aside.
In a medium saucepan, over medium heat, cook the sugar, corn syrup, and water, stirring, until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil. Cook until a dark amber color, about 1 to 2 minutes, without stirring. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. (Take care, since the sugar will bubble up when the cream is added.) Whisk until smooth.
Put the chocolate in a large heatproof bowl. Pour the hot cream/sugar mixture over the chocolate. Add the vanilla and whisk until smooth. Serve the hot fudge sauce warm.
Store the sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat over low heat before serving.
- Copyright 2001 Television Food Network, GP. All rights reserved
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 9 reviews
By arctic42_12903684
Ballston Spa, 72
on May 18, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
yum! so good, and relatively easy to make. Of course Im 14 so anything chocolate tastes great...
By tereland_9328190
Bristol, VA
on December 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Although the finished product came out alright, I can't imagine what would have happened if I had not read the reviews and gone straight by the recipe. Those who warned of the sticky lump of "caramel" almost immediately upon adding the cream mixture to the sugar mixture weren't kidding! I looked up other recipes that suggested using a double boiler and that saved the day.
I cooked the sugar mixture down as directed, poured it into the top of a warm double boiler, and when the sugar clumped up and formed a hard rock of candy on my whisk, I just kept stirring it as the cream and butter warmed up until it was completely dissolved. Then, with the water in the lower pan on a low simmer, I added the chocolate and vanilla. I didn't even have to chop the chocolate finely. The semi-sweet chocolate chips melted beautifully and it was thick not thin.
By billnmimi
on December 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Adding the slightly cooler than room temp cream and butter immediately turned the hot corn syrup and sugar into a large ball on my whisk and stuck to the bowl. What a mess it made and the reheating necessary to dislodge the blob plus clean-up took hours. My old double boiler method is much much better.
Read all 9 reviews