Homemade Hot Fudge Sauce

Coat Your Ice Cream and othe Desserts With Thick Hot Fudge
I have tried many a hot fudge recipe, and this is the one that turns out consistently yummy. I am not the biggest fan of corn syrup, but it is the best thing to thicken a chocolate sauce with. I make this one a lot at work, it stores well for a very long time in the refrigerator. Spoil yourself, and use good chocolate!

Yield: 1Quart

2 cups Heavy Cream
1 1/2 Ounces Light Corn Syrup
2 Ounces Granulated Sugar
1 Pound Bittersweet Chocolate, chopped (Sometimes I do half Milk Chocolate, the higher quality chocolate you use, the better your sauce will be)

1. Combine the cream, corn syrup, and sugar in a saucepan and bring just to a boil, stirring frequently.

2. Chop the chocolate and place in a large bowl.

3. Pour the hot cream over the chocolate and stir until completely melted.

4. Store well covere and refrigerated, gently rewarm over a water bath or in small amounts in the microwave (Hause and Labensky, 199, p. 1078).

Note: I always put a little butter in at the end.

Hause and Labensky. (1999) On Cooking: a textbook of culinary fundamentals. Upper Saddle River, New Jersey: Prentice-Hall, Inc..