Hot Fudge Sauce

Hot Fudge Sauce
Makes about 2 cups.

Once you make this hot fudge sauce, I bet you’ll have a hard time buying the pre-made ones again, especially when their ingredients read: high fructose corn syrup, hydrogenated coconut oil, disodium phosphate, potassium sorbate — preservatives that are hard for a kid to pronounce and an adult to explain. This recipe is so easy to prepare, so tasty, and it’s great to make with kids, as most of the mixing happens off the heat. Best of all, it keeps in the freezer for months. Check out our video tutorial here.

1 cup heavy cream
1/2 cup sugar (you can reduce this to 6 tablespoons sugar and it still tastes amazing!)
1/2 cup light corn syrup
1/2 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/2 teaspoon fine sea salt
5 ounces bittersweet (60-70% cacao) chocolate, finely chopped (about 1 cup chopped)
2 tablespoons butter, cut into small pieces

1. In a small saucepan, whisk together the cream, sugar, corn syrup, cocoa powder, vanilla and salt.

2. Bring to a gentle boil over medium heat, whisking often to combine and help the sugar dissolve. Remove from the heat and stir in the chopped chocolate and butter pieces until melted. Serve warm.

3. Refrigerate excess sauce in an airtight container for up to 3 weeks or freeze for longer. Recipe by Jill Santopietro.