Hot Fudge Sauce

This recipe comes from the 2005 cookbook Get Saucy! It's thick and gooey and rich!

• Ready In: 20 mins
• Serves: 12
• Yields: 1 1/2 cups

Ingredients

• 1⁄2 cup water, plus
• 2  tablespoons water, if needed
• 1⁄2 cup heavy cream
• 1⁄4 cup light corn syrup
• 1⁄2 cup granulated sugar
• 4  ounces bittersweet chocolate, coarsely chopped
• 2  ounces  unsweetened chocolate, coarsely chopped
• 2  tablespoons unsalted butter, cold, cut into 1/2-inch pieces
• 1  teaspoon pure vanilla extract

Directions

1. In a medium-size, heavy saucepan, combine 1/2 cup water, heavy cream, corn syrup and sugar.
2. Bring to boil, stirring until sugar is dissolved.
3. Using a pastry brush dipped in water, brush sides of pan to dissolve and wash down any sugar crystals.
4. Cook over medium heat until reduced by half, about 7 minutes.
5. Turn off the heat.
6. Add chocolates and butter and let sit until melted, about 2 minutes.
7. Return heat to low and cook, stirring constantly, until glossy and smooth.
8. If sauce appears broken, add remaining 2 tablespoons water and beat until smooth and glossy.
9. Stir in vanilla, and ALWAYS serve it hot.
10. Will keep, tightly covered, in the refrigerator for up to 2 months.
11. Reheat before serving ~ It will be necessary to add a LITTLE water, a few teaspoons at a time, and whisk until smooth and silky.