Today, the real flavor of chocolate is what people crave. When this warm, satiny chocolate flows over ice cream, the sauce becomes slightly chewy and reminiscent of soda-fountain extravaganzas crowned with billowing whipped cream and bright, red cherries.
Old-fashioned Hot Fudge Sauce
Makes about 1 1/2 cups sauce
4 oz. premium unsweetened chocolate, finely chopped
2 T unsalted butter, cut into pieces, at room temperature
1/2 C boiling water
1/2 C granulated sugar
3 T dark or light corn syrup
1/4 t. salt
1/2 t. pure vanilla extract (optional)
1) Place the chocolate, butter, boiling water, sugar, and corn syrup in a small saucepan and set aside for 5 minutes, stirring occasionally until almost smooth. Place the saucepan over medium heat, stirring occasionally until smooth. Bring the sauce to a boil. Once it begins to gently boil, do not stir. For a thick sauce that becomes slightly chewy over ice cream, gently boil, for about 5 minutes (225 degrees). Remove from heat, let cool slightly, then stir in the salt.
2) After the sauce is cool enough to taste, try it, then add the vanilla, if desired. If you make the sauce ahead, rewarm it briefly in a pan of hot water or in a microwave for 1 to 1.5 minutes, stirring several times, until the sauce is shiny and smooth. Any unused portion can be kept in a closed container in the fridge for a week or frozen up to 3 months.
Variation: For As-You-Like-It Hot Fudge Sauce, follow the main recipe, substituting your favorite liqueur or spirit, such as Kahlua, Grand Marnier, or premium bourbon for the optional 1/4 t. vanilla. For best results, begin with 1 T liqueur, then adjust the flavoring by adding more, according to taste.
Recipe adapted from “Deep, Dark Chocolate,” (Chronical Books; 2008); Sara Perry