Martha Stewart's Hot Fudge Sauce

By altschiller

Ingredients

• 1 1⁄4 1⁄4 cup unsweetened cocoa powder (I usually add a little more)
• 1 1⁄2 1⁄2 cup sugar
• 1 1⁄2 1⁄2 cup light corn syrup
• 1 1⁄4 1⁄4 cup light cream or 1⁄4 cup evaporated milk
• 1 1⁄8 1⁄8 teaspoon salt (calls for kosher, I use regular)
• 1 1 1⁄2 1⁄2 tablespoons unsalted butter (I leave out the above salt if I only have regular butter)
• 1 1⁄2 1⁄2 teaspoon vanilla

Details

Adapted from geniuskitchen.com

Preparation

Step 1

Directions

Combine all ingredients in saucepan except for vanilla.

Cook over med. heat.

Stir until mixture boils.

Set timer and boil for 3 minutes, stir occasionally

(Don't boil for more than 3 minutes or it will become like fudge).

Turn off heat and stir in vanilla.

Store in refrigerator up to a week.

Can reheat in microwave for a few seconds at a time or place in pan of hot water until sauce warms and thins.

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Directions

Combine all ingredients in saucepan except for vanilla.

Cook over med. heat.

Stir until mixture boils.

Set timer and boil for 3 minutes, stir occasionally

(Don't boil for more than 3 minutes or it will become like fudge).

Turn off heat and stir in vanilla.

Store in refrigerator up to a week.

Can reheat in microwave for a few seconds at a time or place in pan of hot water until sauce warms and thins.

Submit a Correction