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Now, really, I just don’t know how to sing the excellencies of this concoction, this Decadent Hot Fudge Sauce, highly enough.
The Best Ice Cream Topping in the Entire World
All I can say is: share this Decadent Hot Fudge Sauce with someone you love. Because it COULD turn out to be *your* Love Potion #9. It makes MY knees go weak!
On the other hand, it could affect you in the opposite direction. In the (slightly altered for this occasion) words of our friend Steve, “When it comes to hot fudge sauce, ‘What friends? I have no friends.’ ”
It’s that good. Good enough to make you *never* want to share it.
Oh, for a thousand tongues with which to taste this lovely hot fudge sauce….
I got the recipe from my yellow Gourmet cookbook, and I didn’t change it one iota. But you can also find it on epicurious.com.
How to Make This Hot Fudge Sauce the Very Best It Can Be:
The quality of the ingredients you use really does matter! This is supposed to be a very deep, dark, intense hot fudge sauce. I use Bittersweet Ghirardelli bars, which are 60% cacao.
I recommend dark brown sugar rather than light brown sugar, because it’s a deeper flavor note, and that’s what you’re going for, here. The flavor is so deep in this sauce that there’s an umami note to it.
I recommend you serve this atop my Goat Cheese Ice Cream with Boozy Cherries, which is the best ice cream I’ve ever had, in my life.
Prepare to faint with delight.
I have been known to serve this as dessert on Christmas Day. It’s that spectacularly good, and easy. If you’re serving it with guests, let one of your guests be your chocolate bar chopper, while you do other things. They feel involved, and good about being a contributor to making something this EXTRAORDINARILY DELICIOUS!
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/3 cup packed dark brown sugar
- 1/4 cup unsweetened Hershey's special dark cocoa powder
- 1/4 teaspoon sea salt
- 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped (that's 1 1/2 4 oz. bars)
- 2 tablespoons butter
- 1 teaspoon vanilla
- Bring cream, corn syrup, sugar, cocoa, salt, and half of 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, stirring occasionally, 5 minutes, then remove from heat.
- Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.
Sauce can be made 1 week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using.
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Amount Per Serving: Calories: 361Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 116mgCarbohydrates: 35gFiber: 4gSugar: 28gProtein: 4g