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Our Sublime Hot Fudge Sauce

Make a double batch, to pour over toasted pound cake or your favorite ice cream. It will keep in the refrigerator for up to one week; to reheat, zap the amount you need in the microwave on medium, or warm over low heat in a saucepan on the stovetop.

Yields: About 1 3/4 cups
Work Time: 15 minutes
Total Time: 20 minutes



1 cup heavy or whipping cream
3/4 cup sugar
4 squares (1 ounce each) unsweetened chocolate, chopped
2 tablespoons light corn syrup
2 tablespoons margarine or butter (1/4 stick)
2 teaspoons vanilla extract


In heavy 2-quart saucepan, heat heavy or whipping cream, sugar, chocolate, and corn syrup over medium heat until mixture comes to a boil, stirring occasionally. Cook 4 to 5 minutes longer until sauce thickens slightly (mixture should be gently boiling), stirring constantly. Remove saucepan from heat; stir in margarine or butter and vanilla until smooth and glossy. Serve immediately, or let cool completely, cover, and refrigerate. (Do not cover sauce until it is cold, or the water from condensation will make it grainy.) SHARE With Your Friends:

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