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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


  1. 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.

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