Quick and Easy Hot Fudge Sauce
The recipe for this quick and easy hot fudge sauce was requested by someone who reads my blog. It was paired with a salted caramel sauce that I posted some time ago, drizzled over ice cream, and served with warm apple-raisin egg rolls.
Hot fudge and salted caramel sauces
Hot Fudge Sauce - makes ~1 cup
1/2 cup sugar
1/2 cup white corn syrup
1/4 cup light cream (20% butter fat, or substitute 2 tbsp whipping cream + 2 tbsp homogenized milk)
1 1/2 tbsp unsalted butter
1/2 tsp vanilla
pinch of salt
1/4 cup unsweetened cocoa, sifted
Over medium heat, heat together all the ingredients but the cocoa until the butter and sugar have melted.
Add cocoa, stirring continuously and cooking for 2 minutes until sauce becomes smooth and thickens.
Serve over ice cream or dessert of your choice.
Can be kept in the fridge for 1 week or frozen. (I've kept it for more than a month in the fridge without any problems.)
Hot fudge and salted caramel sauces
Hot Fudge Sauce - makes ~1 cup
1/2 cup sugar
1/2 cup white corn syrup
1/4 cup light cream (20% butter fat, or substitute 2 tbsp whipping cream + 2 tbsp homogenized milk)
1 1/2 tbsp unsalted butter
1/2 tsp vanilla
pinch of salt
1/4 cup unsweetened cocoa, sifted
Over medium heat, heat together all the ingredients but the cocoa until the butter and sugar have melted.
Add cocoa, stirring continuously and cooking for 2 minutes until sauce becomes smooth and thickens.
Serve over ice cream or dessert of your choice.
Can be kept in the fridge for 1 week or frozen. (I've kept it for more than a month in the fridge without any problems.)