Extra-Bitter Hot Fudge Sauce

By susanwadle

Ingredients

• 1 medium pot
• 1 whisk
• 1 spatula
• 1 pint-sized container for storage
• 1 cup water
• 1 T + 1tsp cornstarch
• 1/3 cup granulated sugar
• 1/3 cup light corn syrup
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 3 ounces unsweetened chocolate, chopped
• 5 ounces bittersweet chocolate, chopped

Details

Servings 1
Adapted from spoonfulofjemily.wordpress.com

Preparation

Step 1

Chop the bittersweet and unsweeted chocolate and set aside.
COOK:

1. Mix 1cup water, 1/3cup sugar, and 1/3cup corn syrup over

medium heat and bring to a boil to dissolve the sugar.


2. Stir in 1/4cup cocoa until it is smooth.


3. Add 1/2tsp Vanilla


4. Add the chocolate and let it melt for 3minutes, then stir until it is smooth and shiny


5. Enjoy! The hot fudge tastes really, really good with the Savannah Buttermint because its bitterness cuts some of the sweetness of the ice cream. The sauce is so dark and the ice cream so creamy, the combination is reminiscent of Junior Mints, Jay’s favorite candy!


My favorite is the sweet and salty combo of our Salty Caramel with the dark hot fudge.


Another good thing about this recipe is that it makes about a pint of hot fudge, which you can easily warm up several times and keeps very well in the fridge.