Hot Fudge Sauce

Apr 11th

Kill me. This sauce, along with french fries, tops the list of foods that I can’t be alone with. The boundaries are blurry, bordering on dangerously undefined. If I wasn’t planning to serve this to friends in a few days, I would have happily taken a spoon to it. A large spoon. Maybe a ladle. 

Everyone loves ice cream. There’s a song about it. We have a new fave brand in our house – Turkey Hill All Natural. It’s just five ingredients, and it’s absolutely delicious. Serving up a bowl of ice cream to guests (or bringing it to a dinner) seems sort of like cheating but honestly, I’d rather have ice cream than most any other dessert and I know plenty of people who share my sentiments. In the past I’ve had raw chocolate cookie dough in the freezer and baked it off after dinner. Then I top each spanking hot cookie with a scoop of ice cream for what is arguably the best company dessert in the world.

The fact of the matter is this – if you make some caramel sauce or hot fudge sauce on your own and pour it over store bought ice cream, it’s basically like a homemade dessert (for one iota of the work). Plus, these sauces can be made more than a week ahead and just reheated when the time is right. You don’t often find homemade desserts you can make a week ahead, just sayin’.

Hot Fudge Sauce

Makes about 2 cups

2/3 c. heavy cream

1/2 c. light corn syrup

1/3 c. light brown sugar

1/4 c. cocoa powder

1/4 tsp. kosher salt

1 1/4 c. bittersweet chocolate chips, divided

2 tbsp. unsalted butter

1 tsp. vanilla

1. Whisk heavy cream, corn syrup, brown sugar, cocoa, salt, and about 1/2 of the chocolate chips in a medium sauce pan over medium high heat.

2. When mixture boils, reduce heat to low and simmer for about five minutes, whisking occasionally.


3. Remove heat from pan and add the remaining chips, the butter and the vanilla. Whisk until completely smooth.


4. Store in a sealed container in the fridge, up to two weeks.





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