Mel’s Kitchen Cafe has great recipes that I use all the time. This hot fudge sauce has three variations and it I o delicious.
- 8 ounces (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note)
- 3/4 cup heavy cream
- 4 tablespoons (2 ounces) butter
- 1/4 cup light corn syrup
- 2 tablespoons packed light brown sugar (optional)
- 2 tablespoons natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy)
- 1 teaspoon pure vanilla extract
- In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don’t let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency.
- Remove the pan from the heat and stir in the vanilla.
- PEANUT BUTTER-CHOCOLATE VARIATION: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup.
- BUTTERSCOTCH-CHOCOLATE VARIATION: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons.
- Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don’t let it boil or simmer) or in the microwave for 20-30 seconds at a time – thin with additional milk or heavy cream, if needed.
Use chocolate that you like the flavor of.