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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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My sister's father-in-law is known for his hot fudge over vanilla ice-cream. He told me that he has tinkered with the recipe and this is the final result. A very silky, thick fudge sauce. Ingredients:
1/2 cup butter |
1 cup sugar |
5 ounces semi-sweet chocolate baking squares |
3 -4 tablespoons light corn syrup |
1/4 teaspoon salt |
1/2 teaspoon vanilla extract |
1/2 cup half-and-half (extra to thin out fudge if it becomes too thick) |
Directions:
1. In a small saucepan over medium heat, melt the butter. Add the sugar. Stir with a wooden spoon until incorporated (kind of a loose gold sugar ball).
2. Add the 5 squares of semi-sweet chocolate. Stir until melted, and bring to a boil.
3. Add the light corn syrup, 1/4 cup Half and Half, and salt. Stir until everything is incorporated but not smooth.
4. Bring the chocolate mixture to a boil, stirring constantly so that it doesn't burn.
5. Take the saucepan off the burner and immerse in cool water, while continually stirring the chocolate mixture, until the mixture is around room temperature.
6. Put the saucepan back on the burner and bring the mixture back to a boil while stirring constantly. Add the vanilla.
7. Remove saucepan from burner, and immerse in cool water, while continually stirring the chocolate mixture. The chocolate mixture will be silky in texture.
8. Put the saucepan back on the burner to heat up. At this point you may add additional Half and Half to obtain your desired fudge sauce consistency.
9. Note: Sauce stores well in the refrigerator (becomes solid). Heat up slowly in the microwave with a little bit of Half and Half to obtain the desired consistency.
10. Note: I'm not sure exactly how many it serves though when Papa made it there were 10 of us (7 adults and 3 older kids) and we polished it off.
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