Recipe courtesy of Gale Gand

Hot Fudge Sauce

Name: Hot Fudge Sauce
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1 cup sugar; 3 cups cream; 1/4 cup light corn syrup; 4 ounces unsweetened chocolate; 1/4 cup butter; 1 tablespoon vanilla extract

16 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

775

Total Fat

62

Saturated Fat

38

Carbohydrates

53

Dietary Fiber

3

Sugar

48

Protein

5

Cholesterol

184

Sodium

60

Total: 35 min
Prep: 5 min
Cook: 30 min

I first had this in a coffeehouse in Highwood Illinois in the 60's where my dad, my brother and I used to play folk music on stage. I was 6 or 7 at the time. I used to make this recipe at the Pump Room when I was pastry chef there in a 5 gallon bucket. We served "the World's Smallest Hot Fudge Sundae" (another one of Rich Melman's brilliant ideas) there which used only 2 tablespoons of sauce and still I had to make it every other day!

Ingredients

1 cup sugar

3 cups cream

1/4 cup light corn syrup

4 ounces unsweetened chocolate

1/4 cup butter

1 tablespoon vanilla extract

Directions

Put everything except the vanilla in a pot and bring it to a boil. Continue cooking until it looks like it's broken and separating. Take it off the heat, whisk in the vanilla; then blend it with a hand blender to smooth it out. Chill until ready to serve; then heat it up. Pour over scoops of ice cream, topped with whipped cream and chopped peanuts.

Show: Sweet Dreams

Episode: Child's Play in the Kitchen

Hot Fudge Sauce

16 Reviews

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