A while back I posted a review of hot fudge sauce made with sweetened condensed milk, which wasn’t my favorite, so I decided to try the recipe in my Cook’s Illustrated cookbook. It’s much better – intense chocolate flavor but not as sweet and ooey-gooey as I would like. I’m thinking I could cut down on the amount of chocolate and/or cocoa and see what happens, or maybe I didn’t cook the syrup long enough? The quest for the perfect hot fudge sauce continues.
Hot Fudge Sauce
Makes about 2 cups
10 ounces semisweet chocolate, chopped
1/3 cup Dutch-processed cocoa powder, sifted
3/4 cup light corn syrup
1/3 cup sugar
1/3 cup heavy cream
1/3 cup water
Pinch table salt
3 tablespoons unsalted butter, cut into 1/4-inch pieces
1 teaspoon vanilla extract
1. Microwave chocolate, whisking often, until melted and smooth, 1 to 3 minutes. Whisk in cocoa until dissolved.
2. Meanwhile, simmer corn syrup, sugar, cream, water, and salt in medium saucepan over medium heat, stirring frequently, until thickened, about 4 minutes.
3. Off heat, whisk in butter and vanilla. Cool mixture slightly, about 2 minutes, before whisking in melted chocolate until smooth. Serve warm.