Hot Fudge Sauce for Crepes
Use this recipe as a topping for Dessert Crepes.
- Yield: Makes about 2 cups
Photography: Lisa Hubbard
Source: Martha Stewart Living, January 2002
- 1 cup heavy cream
- 1/3 cup light corn syrup, plus more to adjust consistency
- 12 ounces semisweet chocolate, finely chopped
Combine the heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add chocolate. If necessary, adjust consistency with additional corn syrup. Whisk until the chocolate is melted, and serve.