A chef once asked me if all pastry chefs were crazy. To be honest, we do have that reputation, since many of us are indeed crazed perfectionists. If we get something in our minds, we’re not satisfied until it’s just right. When I imagined the perfect hot fudge sauce, I envisioned it being gooey, shiny, silky smooth, and full of deep, dark chocolate flavor. So I tinkered around until I came up with the perfect version of this sauce.
Recipe information
Yield
makes 2 cups (500 ml)
Ingredients
3
1
1
1
6
1
1
Need to make a substitution?
Preparation
Step 1
Mix the cream, brown sugar, cocoa powder, and corn syrup in a large saucepan. Bring to a boil and cook, stirring frequently, for 30 seconds.
Step 2
Remove from the heat and add the chocolate and butter, stirring until melted and smooth. Stir in the vanilla. Serve warm.
Storage
Step 3
This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.