Hot Fudge Sauce

1. 1

   In a medium-size, heavy saucepan, combine 1/2 cup water, heavy cream, corn syrup and sugar.

2. 2

   Bring to boil, stirring until sugar is dissolved.

3. 3

   Using a pastry brush dipped in water, brush sides of pan to dissolve and wash down any sugar crystals.

4. 4

   Cook over medium heat until reduced by half, about 7 minutes.

5. 5

   Turn off the heat.

6. 6

   Add chocolates and butter and let sit until melted, about 2 minutes.

7. 7

   Return heat to low and cook, stirring constantly, until glossy and smooth.

8. 8

   If sauce appears broken, add remaining 2 tablespoons water and beat until smooth and glossy.

9. 9

   Stir in vanilla, and ALWAYS serve it hot.

10. 10

    Will keep, tightly covered, in the refrigerator for up to 2 months.

11. 11

    Reheat before serving ~ It will be necessary to add a LITTLE water, a few teaspoons at a time, and whisk until smooth and silky.

* Per serving · 4 servings · Values may vary.

No additional tips available.