Adapted from Cook’s Illustrated, July 1997
Makes about 2 cups
Oh, you know how, in most situations, I advise you to use only the best quality ingredients. I think this sauce could be an exception. I don’t want to name any names, but go with those regular chocolate chips for this. I’m not sure why exactly, but good chocolate can get a bit lost in this sauce. Maybe it’s because most of the hot fudge eating experiences throughout my life were in places like Friendly’s and TCBY. (Perfectly great places, but something tells me they probably don’t use fine chocolate.) Sometimes, you just like what you’re used to, you know? Anyways, no need to splurge here.
10 oz semi-sweet chocolate, chopped
1/3 cup sifted Dutch process cocoa powder
1/3 cup sugar
3/4 cup light corn syrup
1/3 cup whipping cream
1 tsp kosher salt
1 tsp vanilla extract
3 Tbl butter, cut into small pieces
Melt the chocolate in a large heat-proof bowl set over a medium pot filled with about an inch or two of simmering water. Stir occasionally until melted and smooth. Remove from the heat and add the cocoa. Whisk to dissolve. Set aside.
Add the sugar, corn syrup, cream, salt and 1/3 cup water to a medium saucepan set over low heat. Stir until sugar dissolves. Increase heat to medium-high and simmer mixture, stirring frequently for about 4 minutes. Remove from the heat and add the vanilla and butter, stirring until the butter melts. Cool about two minutes, then whisk in the melted chocolate. Serve warm. Can be kept in the refrigerator for about 10 days in an air-tight container. Reheat in a microwave for about 1 1/2 minutes, stirring every thirty seconds.
SERVED AT THIS DINNER PARTY