Hot Fudge Sauce for Banana Split Ice Cream Cake
Use this hot fudge sauce to make our Banana Split Bombe.
- Yield: Makes 2 1/3 cups
Source: Martha Stewart Living, June 2001
- 10 ounces bittersweet chocolate, chopped
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup water
- Pinch of salt
- 1/2 cup light corn syrup
In a medium saucepan over medium-high heat, combine the chocolate, butter, sugar, water, and salt. Stir continuously until melted and combined. Add the corn syrup, and bring the mixture to a boil.
Reduce heat, and simmer on low, stirring occasionally, until thickened, about 10 minutes. Remove from heat, and cool to room temperature.