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.

Martha Stewart Living, July/August 1991, Martha Stewart Living, July/August 1991

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Recipe Summary

Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the cream, butter, and sugars in a heavy-bottomed pot over medium heat until sugars are dissolved, about 5 minutes.

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  • 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.

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