Prep 0 mins
Cook 15 mins
If you like your hot fudge a little more decadent, use all semi-sweet instead of the milk chocolate. Natural cocoa powder can be used, but will change the flavor somewhat. A simple recipe like this demands the best quality ingredients you can afford. Recipe by Liz Gutman of Liddabit Sweets in Brooklyn NY, as posted at Serious Eats. http://bit.ly/aL4L6X
- 2⁄3 cup heavy cream
- 1⁄2 cup light corn syrup
- 1⁄3 cup packed dark brown sugar
- 1⁄4 cup unsweetened dutch cocoa
- 1⁄2 teaspoon kosher salt or 1⁄4 teaspoon table salt
- 3 ounces semisweet chocolate, finely chopped
- 3 ounces milk chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- In a medium pot, bring cream, corn syrup, brown sugar, cocoa and salt to a boil. Add semi-sweet chocolate and stir over moderate heat until fully melted.
- Reduce heat to low and simmer 5 minutes. Off heat, add milk chocolate, butter and vanilla, and stir until melted and smooth. Cool to warm, and serve over ice cream, cake or anything you like. Cool to room temperature before refrigerating in an air tight container; will keep 1 week. Reheat before using.