The Best Hot Fudge Sauce
This recipe is originally from NY Times Cooking and I made a few adaptions.
Ingredients
- 2 C. heavy cream
- 4 Tbs. butter
- 1/2 C. brown sugar
- 3/4 C. sugar
- 1/4 tsp. salt
- 1/4 C. chocolate chips
- 1 C. cocoa powder (dark is best)
- 1/2 tsp. vanilla
Instructions
- In a saucepan, combine and melt cream, butter, sugars and salt.
- Simmer for 45 seconds.
- Add chocolate chips and stir to dissolve
- Add cocoa and whisk up that mixture until smooth.
- On low, let the sauce simmer for up to five minutes. (The original recipe says 20 seconds so play with it...simmering longer helped it to firm up a bit for me.) Be sure not to let it boil.
- Serve over ice cream or cake or cookies...any favorite dessert. Or, you can always just eat it with a spoon. It's that good!
Notes
This sauce can be stored in the fridge for a couple weeks or in the freezer for months. Just thaw and warm when you are ready to use it.