Prep 5 mins
Cook 20 mins
For hot fudge sundaes, waffes, hot fudge malts, a sauce that thickens and firms when poured over ice cream, the finest sauce for which, my mother made.
- 113.39 g unsweetened cocoa or 113.39 g bittersweet chocolate
- 88.74 ml water
- 118.29 ml sugar, plus
- 29.58 ml sugar
- 0.25 ml salt
- 44.37 ml butter
- 14.79 ml vanilla
- Melt chocolate in water with sugar and dash salt until sugar is dissolved, and cook to soft ball stage. Remover from heat, and, without stirring, add butter carefully one tablespoon at a time, dropping around outside edges of sauce in pan. Add vanilla and allow to cool 20 minutes before stirring or using.
I followed the directions as stated. The sauce was very tasty. However, when it cooled and when added to ice cream the chocolate seemed to seperate. It had a nice fudge flavor though. Maybe it was the unsweetened chocolate I was using? Thank you so much! Made for Fall PAC 2008
I didn't have any of the problems that the other chef did with separating. Mine stayed smooth and consistent the way it should. For my tastes I would have liked it sweeter, but about 1/2 of the family here like their chocolate with as little sweet as possible. This was a big hit with them. Since there are about 6 of them who loved it I simply put it into their refrigerator instead of mine. Made for PAC Spring 2012.