Recipe by Jan in Lanark
I'm giving this recipe up because I love this site so much. It's been in my family for three generations and I've never tried one I liked better. It gets very thick on cold ice cream.
Top Review by Lennie
I wanted a quick sauce so I could whip up some hot fudge sundaes, so decided to give this recipe a try. The only alteration I made was to use some bittersweet Lindt chocolate I had on hand, instead of the unsweetened baker's square called for in this recipe. I love the taste, but the texture, I found, really suffered from not being cooked enough. I followed the recipe and it just wasn't enough to dissolve the sugar--the sauce was very gritty. I fixed it by pouring the sauce into a large Pyrex measuring cup and microwaving it on low for a few minutes, whisking often. Once the sugar has dissolved and the sauce had a satiny texture, it was absolutely delicious and made for wonderful sundaes; I will make a double batch next time. I do recommend, though, that when preparing this sauce, it be tasted before removing from the heat to ensure that it's smooth and that the sugar has completely dissolved. Thanks for posting this!
- 1⁄4 cup butter
- 1 1⁄2 unsweetened chocolate squares, shaved or broken up
- 1⁄4 cup cocoa
- 3⁄4 cup sugar
- 1⁄4 cup table cream
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla
Directions See How It's Made
- Melt the butter and chocolate over low heat in a heavy saucepan, stirring until smooth.
- Stir in cocoa, sugar, cream and salt and then bring slowly to boil. My mom always said do not stir, but to dissolve the sugar I've found using a whisk works fine.
- Remove from heat and blend in vanilla.
- Serve warm.
- May be reheated very slowly.