hot fudge sauce

Categories: Sauces and Such, Desserts, Posted by Sandy Bergsten


½ cup salted butter (1 stick)

2 ounces premium unsweetened chocolate, roughly chopped

½ cup premium unsweetened cocoa powder

2/3 cup sugar

1 cup heavy cream

2 teaspoons vanilla

½ tsp kosher salt



In a heavy saucepan combine the butter and chocolate. Melt over low heat, stirring constantly so that the chocolate does not burn.

Add the cocoa powder, sugar and ¾ cup heavy cream. Turn heat to medium-low and stir constantly until the sugar dissolves completely and the sauce is just heated through, about two to three minutes. Stir in the remaining cream, mix until smooth and thick, about one minute.

Remove from the heat and stir in the vanilla and salt.

Pour into small jars. Cool then cover and refrigerate. Will keep in the refrigerator for up to a month.

Makes 3 cups

(Note- recipe can be doubled, tripled or quadrupled)

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