Homemade Hot Fudge sauce

Surprise Hot Fudge sauce for New Year’s Eve!!

Note:  ****

I used heavy cream for this recipe because I had plenty and I needed something to make with it…so it wouldn’t expire before I used it.

You can use half and half if you don’t have heavy cream 

2/3 cup heavy cream 

1/2 cup light corn syrup

1/3 cup dark brown sugar, packed( I used light brown sugar)

1/4 cup unsweetened natural cocoa powder (I used natural, Dutch-process may be used; if your cocoa is particularly lumpy, sift it) **I used baking cocoa.

1/4 teaspoon salt, optional and to taste

6 ounces dark or bittersweet chocolate, finely chopped (I used 3 ounces 54% and 3 ounces 72%)(I used a dark chocolate candy bar)

2 tablespoons unsalted butter

1tsp.pure vanilla extract 

1. Bring cream, corn syrup , brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.
2. Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving.
3. Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks (recipe source says 1 week but I think that’s very conservative). I store mine for up to 1 week at room temperature; do as you’re comfortable with. Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.

It’s delicious and super easy to make in a 

Very short time.

Averiecooks