Recipe courtesy of Melissa Murphy

Sweet Melissa's Hot Fudge

  • Level: Easy
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15 ounces bittersweet chocolate, coarsely chopped

1/2 cup granulated sugar

1 cup plus 1 teaspoon light corn syrup

1 cup plus 2 teaspoons water

1 1/2 cups unsweetened cocoa powder

1 1/2 tablespoons instant coffee or instant espresso

6 tablespoons cognac or brandy


  1. Using a double boiler, melt chocolate and keep warm. In large saucepan, combine sugar, corn syrup, water, cocoa powder, and instant coffee. Bring to a boil, whisking constantly. When the mixture comes to a rolling boil, cook 1 or 2 more minutes. Remove from heat and whisk in melted chocolate and stir in cognac. Serve warm. Can be refrigerated up to 2 weeks.
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