Hot Fudge Sauce

By GadgetGirl

I'd love to try this with all milk chocolate and a few tablespoons of malted milk powder—but that's for another time. And the best part about hot fudge sauce? There's always another time.

About the author: Liz Gutman co-owns the Brooklyn-based candy business Liddabit Sweets, which means she spends a lot of time around chocolate (and a lot of time eating it). She moved to New York in 2001 to go to, wait for it, acting school. But when the acting life wasn't for her, she wound up in the French Culinary Institute's pastry program while working at Roni-Sue's Chocolates in Manhattan's Lower East Side. She befriended Jen King, aka the other half of Liddabit, at FCI and founded Liddabit in May of 2009.

Wrapping it up
Present you hot fudge in jars that can be reheated in the microwave. We used mason jars as the lids can be removed before re-heating. Plastic jars and tubs can also work. We used a pint jar, but smaller sizes will still be generous. Make a custom label from card stock or purchase label stickers at an office supply or craft store. To add a bit more indulgence to the gift, include a set of ice-cream dishes and spoons.

Ingredients

• 2/3 cup heavy cream
• 1/2 cup light corn syrup
• 1/3 cup packed dark brown sugar
• 1/4 cup unsweetened Dutch-process cocoa powder*
• 1/2 teaspoon kosher salt (or 1/4 teaspoon table or sea salt)
• 3 ounces good quality semi-sweet chocolate, finely chopped
• 3 oz good quality milk chocolate, finely chopped
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• *Natural (non-Dutched) cocoa powder can also be used, though the flavor will be slightly different. See David Lebovitz's fantastic Cocoa Powder FAQ.

Preparation

Step 1

1. Bring the cream, corn syrup, sugar, cocoa, salt, and semi-sweet chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring with a spoon or spatula, until the chocolate is melted.

2. Reduce the heat and cook at a low boil, stirring occasionally, for 5 minutes; then remove it from the heat. Add the butter, vanilla, and milk chocolate and stir until smooth. Cool sauce to warm and serve over ice cream, sorbet, or pretty much anything you want.

Note: This sauce can be made one week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using.