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Courtesy of Stephany Zonis Ingredients - 3/4 cup granulated sugar
- 1/2 cup heavy cream
- 3 tablespoons light corn syrup
- 2 tablespoons water
- few grains of salt
- 4 ounces best-quality unsweetened chocolate, finely chopped
- 1 to 1-1/2 ounces best-quality semisweet chocolate*
- 6 tablespoons unsalted butter, sliced into thin pieces
- 2 tablespoons sifted, unsweetened alkalized (Dutch processed) cocoa powder
- 1 teaspoon pure vanilla extract
* This is not a particularly sweet hot fudge sauce; the extra half-ounce of semisweet chocolate boosts the sweetness just a bit. Either quantity will work. Instructions Combine the sugar, cream, corn syrup, water and salt in a 1 quart, heavy-bottomed, non-aluminum saucepan. Set aside. In a medium heat-proof bowl, combine chocolates and butter. Place over simmering water on low heat (water should not touch bottom of bowl); stir often until almost melted. Remove from heat and hot water; dry bottom and sides of bowl. Stir until completely melted and smooth. Add cocoa powder; using a small whisk, whisk in briskly until most lumps are gone (a few small lumps are okay). Set aside near stovetop. Place pot with sugar-cream mixture over low heat. Stir almost constantly until sugar is dissolved, scraping sides of pot occasionally with heat-proof rubber spatula. Increase heat to medium. Stir occasionally until mixture comes to a boil. Boil 6 minutes. The mixture should come to a rolling boil and may boil up to the top of the pan. Reduce heat slightly it if threatens to boil over. Stir occasionally (about once a minute); scrape sides of pan occasionally with heatproof rubber spatula. It may look like there is a layer of foam on top of the boiling mixture--this is okay. When the 6 minutes are up, remove from heat. As soon as bubbling has stopped, add all of the melted chocolate mixture. Let stand for a few seconds, then whisk gently but thoroughly until chocolate is incorporated into sauce (this will take a minute or two). Be sure to scrape pan bottom and sides occasionally while whisking. Whisk in vanilla. Cool briefly, then pour into storage container. Chill, covering tightly when cold. To reheat, place required amount of sauce (heat only as much sauce as you plan to use, as repeated reheating and re-chilling will make the sauce grainy) into heat-proof bowl, then place bowl above simmering water on low heat (water should not touch bottom of bowl). Stir often until melted, smooth and warm. (Despite the name, hot fudge sauce should never be truly hot when it's poured over ice cream.) Alternatively, place desired amount of sauce in microwaveable bowl. Microwave for brief intervals at 50% (medium) power, stirring well after each, until sauce is melted, smooth and warm. Makes generous 2 cups
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