Recipes for the Web

Barrington Software Incorporated

Old-Fashioned Hot Fudge Sauce

Hot fudge sauce may be stored in the refrigerator for at least a week and reheated gently in the

microwave or in a pan of simmering water. Yields 1-1/4cups.

6 Tbs. natural or Dutch-processed cocoa

1/3 cup boiling water

3 Tbs. unsalted butter

1 cup sugar

2 Tbs. light corn syrup

1 tsp. vanilla extract

Put the cocoa in a small saucepan and pour in just enough of the boiling water to make a smooth

paste. Add the rest; stir to dissolve. Add the butter and cook over low heat until the butter has

melted. Gently stir in the sugar and corn syrup with a wooden spoon just until combined. With a

wet paper towel or pastry brush, clean the sugar crystals from the sides of the pot. Bring the

mixture to a simmer. As soon as you see tiny bubbles around the entire perimeter of the pot, set a

timer for 8 min. Cook without stirring until the time is up. Adjust the heat so that the sauce boils

actively but not furiously during this period. Meanwhile, wash your wooden spoon to remove

undissolved sugar crystals and set it aside. Take the pan off the heat and use the clean wooden

spoon to gently stir the vanilla into the sauce.

From Fine Cooking

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