Source: The Martha Stewart Show, March 2011
- 1 cup heavy cream
- 1/2 cup corn syrup
- 12 ounces semisweet chocolate, chopped
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon coarse salt
Place heavy cream and corn syrup in a medium saucepan; bring to a boil over medium-high heat, stirring, about 2 minutes. Remove from heat and stir in chocolate; whisk until melted and well combined. Stir in vanilla and salt. Transfer fudge sauce to a glass container and let cool at room temperature until thickened, about 1 hour. Hot fudge sauce can be stored in an airtight container, refrigerated, for up to 2 days. Bring to room temperature or gently reheat before using.