3/4 cup heavy cream
1/4 cup unsalted butter, sliced
Pinch of salt
1/2 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
9 ounces
semi-sweet chocolate, finely chopped
1 teaspoon pure vanilla extract
In a medium saucepan, over medium heat, cook the sugar, corn syrup, and water, stirring, until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil. Cook until a dark amber color, about 1 to 2 minutes, without stirring. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. Put the chocolate in a large heatproof bowl. Pour the hot cream/sugar mixture over the chocolate. Add the vanilla and whisk until smooth. Serve the hot fudge sauce warm.
1/4 cup unsalted butter, sliced
Pinch of salt
1/2 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
9 ounces
semi-sweet chocolate, finely chopped
1 teaspoon pure vanilla extract
In a medium saucepan, over medium heat, cook the sugar, corn syrup, and water, stirring, until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil. Cook until a dark amber color, about 1 to 2 minutes, without stirring. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. Put the chocolate in a large heatproof bowl. Pour the hot cream/sugar mixture over the chocolate. Add the vanilla and whisk until smooth. Serve the hot fudge sauce warm.
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