Hot Fudge Sauce

This recipe came from a Culinary Institute of America cookbook owned by my sister.  She wisely recognized this recipe’s potential, and it has been a standard ever since. It is dark chocolate goodness. The only change I made is the addition of espresso powder. My son prefers it with brown sugar versus white, your choice. I think you could also add other flavorings, such as Chambord (eliminating the espresso powder), if so desired.This keeps very well in the fridge and makes a great gift.

November 2018 Update:

I had some leftover Lyle's Golden Syrup from making the pecan pie from Smitten Kitchen, and some toasted sugar from blind baking pie crusts from Bravetart at Serious Eats.  I used the Lyle's in place of the corn syrup and toasted sugar in place of plain sugar.  The sauce was delicious, with more caramel notes.  Either way, this recipe is a winner!

Makes about 4 cups. 

Ingredients:

• 6 ounces unsweetened chocolate
• 2/3 cup water
• ½ cup (6 fluid ounces) corn syrup
• 8 tablespoons (1 stick) unsalted butter
• ½ cup (1 ½ ounces) cocoa powder
• 1 cup (7 ounces) sugar
• 1-2 tablespoons espresso powder – optional
• ¼ teaspoon salt
• 2 teaspoons vanilla

Directions:

1.      Combine unsweetened chocolate, water, corn syrup and butter in a medium sauce pan and melt over medium heat, stirring frequently.

2.      Stir in the remaining ingredients except vanilla, stirring until smooth.

3.      Bring to a simmer over medium high heat and simmer for 5 minutes, stirring almost constantly.

4.      Stir in the vanilla off the heat.