This hot fudge sauce is wonderful over ice cream, and then topped with a cherry or with whipped cream as well. It has a wonderful chocolate flavor. Add in 1/4 teaspoon instant espresso powder with the cocoa powder for a more pronounced flavor, if desired.
One of the problems with hot fudge sauce is that is gets grainy readily, so I switched the regular granulated sugar to powdered sugar which dissolves more readily. Powdered sugar also contains cornstarch which also helps thicken the sauce, another issue when making fudge sauce; many times it can be too thin causing it to slip right off the ice cream and pool into the bottom of the bowl rather than sticking to the ice cream. I also have you sift the cocoa powder with the sugar because often times it will lump when you add it to heavy cream, especially when the cream has not been warmed slightly. Using Lyle's Golden Syrup adds nice caramel notes to the recipe.
CHOCOLATE RECIPE HELP
INGREDIENTS
1/4 cup plus 2 tablespoons powdered sugar
1/4 cup Natural or Dutch-process cocoa powder , sifted; spoon into measuring cup and level to rim, and then sift
1/2 tsp salt
3/4 cup heavy cream
1/2 cup Lyle's Golden Syrup or light corn syrup
1 cup (6 ounces) semi-sweet chocolate chips or semi-sweet chocolate, chopped; must be at room temperature
1 tablespoon unsalted butter, cut into small pieces , at room temperature
1 tablespoon vanilla extract
INSTRUCTIONS
1. Sift the measured powdered sugar and cocoa powder together into a small bowl. Add the salt and stir.
2. Add the cream and corn syrup to a small heavy bottomed saucepan, and stir. Turn the heat to medium-low and stir until the mixture warms.
3. Whisk in the sugar and cocoa powder mixture to the warmed cream mixture until it dissolves. Then, turn the heat to medium.
4. Bring the mixture to a boil while stirring constantly, taking about 2 to 3 minutes. Let boil about 1 to 2 minutes while stirring constantly.
5. Take the pot off the heat. Slowly whisk in the chocolate chips until smooth. Whisk in the butter until smooth. Lastly, whisk in the vanilla extract.
6. Pour into a heatproof bowl; the fudge sauce will be very hot. Let cool down for about 1/2 hour and it will thicken a bit more, while stirring occasionally. Then, use immediately.
STORAGE
Cool, cover tightly, and refrigerate for about 2 weeks. Reheat under very low heat, while stirring, before serving.
