Hot Fudge Sauce
In the mood for an ice cream sundae on "National Ice Cream Day", and without storebought fudge in the fridge, we make a simple hot fudge sauce with chocolate chips and a few other staples. The children prefer semisweet chocolate, but next time we may substitute chopped bittersweet chocolate for the chips. Either way, the result is quite good, and worthy of the "holiday"! Originally served as part of National Ice Cream Day.
Ingredients
- 2 ounces semisweet, chips chocolate
- 2 tablespoons unsalted butter
- 2 tablespoons white, granulated sugar
- 2 tablespoons water
- dash fine salt
- 2½ tablespoons light corn syrup
- ½ teaspoon extract vanilla
Instructions
In a small pot, we combine the chocolate, butter, sugar, water, and a dash of salt. We put the pan on medium-low heat and cook, stirring well. When the ingredients are combined, we add the corn syrup. The sauce is brought to a boil, stirring often, and then the heat is lowered. We let the sauce continue to thicken and come together—for about 5 minutes. When it is thick and shiny, we take the pot off the heat and add the vanilla.
We serve the sauce hot over ice cream, with whipped cream and a cherry! Leftover sauce is poured into a prep bowl, covered with plastic wrap and refrigerated.