Hot Fudge Sauce
This is real soda-fountain hot-fudge sauce. It will harden on the ice cream to a thick, chewy consistency. Use Dutch-process cocoa only.
- Yield: Makes 1 cup
Source: Martha Stewart Living, July/August 1991
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- Pinch of salt
- 1/2 cup Dutch-process cocoa powder
Cook the cream, butter, and sugars in a heavy-bottomed pot over medium heat until sugars are dissolved, about 5 minutes.
Lower the heat. Whisk in salt and cocoa powder and keep whisking until smooth. If any lumps remain, strain them out. Serve immediately, or refrigerate and then microwave to reheat.