Sherry strikes again! Hot fudge sauce can be a bit tricky, so our friend Sherry sent us this recipe from her July 4th experiments.
Most recipes call for corn syrup to give it that traditional syrupy feel but I really don’t think it is necessary. Believe me, no one missed it on their sundaes!
- 2/3 cup light cream
- 1/4 cup organic sugar
- 1/4 cup Organic Cocoa Powder
- 1/4 teaspoon sea salt
- 6 ounces Dancing Lion’s Dark Chocolate for Baking, chopped
- 2 tablespoons local butter (such as Bartlett Farm)
- 1 teaspoon real vanilla extract
- Over a water bath, bring the cream, sugar, cocoa powder, salt and 1/2 of the chocolate just to a boil. Reduce heat to a simmer and cook for a few minutes, stirring occasionally.
- Remove from the heat and stir in the remaining chocolate, butter and vanilla. I added more cream at this point because it seemed too thick, which turned out to be a smart move.
- Cool for 1/2 hour before using. To reuse after refrigeration, reheat in the microwave for 30 to 60 seconds.
YUMMY! It was a hit at the fourth of July party (over assorted flavors of Ben & Jerry’s!)
Sherry