Hot Fudge Sauce

Who doesn't like chocolate?  Especially when it's hot and smothering a delicious bowl of frozen custard or sundae on a warm summer day.  I came across this recipe in the Milwaukee Journal Sentinel and thought it would be a perfect gift for a friend I was planning to see for dinner.  I couldn't believe how easy it was to make!  This recipe is coming to you from Tallgrass Kitchen, with a little improvisation on my part because I can't help but take BYOC (be your own chef) literally.

Hot Fudge Sauce

Makes about 1 pint

1 cup water
1/3 cup sugar
1/3 cup light corn syrup
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
8 ounces bitter or semi-sweet chocolate, finely chopped

Combine water, sugar, and corn syrup in a medium saucepan over medium-low heat.  Bring to a boil, whisking to dissolve sugar.
Remove from heat and whisk in cocoa powder and vanilla extract.  Stir until very smooth.  Add chopped chocolate and let sit for five minutes.
Whisk mixture until smooth and glossy.  Serve warm, or let it cool and store in the fridge.  The sauce will thicken as it cools; gently reheat until warm and pourable.

I poured my finished hot fudge into mini jars to give as gifts.  I also decided to top my fudge with coarse sea salt, because I love the salty-sweet taste!  Other variations include:  1/4 teaspoon almond extract in addition to the vanilla or adding 1/4 cup seedless raspberry jam for an infused fruit flavor.

The Hot Fudge will last for about 3 weeks, but I doubt it will have to!  With flavor this good, I'm sure one spoonful here and one spoonful there will leave you with nothing but empty jars in no time.

If you do have some leftover and want to turn it into a tasty treat, try this Frozen Chocolate Mousse recipe:

Frozen Chocolate Mousse

Makes 2 cups

1 cup heavy cream
1/4 cup hot fudge sauce
Berries, for garnish (optional)

Whip heavy cream until soft peaks form.  Add 1/4 cup hot fudge sauce, and continue beating until well-combined and peaks are firm.
Pour into individual ramekins and smooth the tops.  At this point, simply enjoy it as a regular chocolate mousse.
You can also freeze it for a steamy summer day.  Dot with blueberries, raspberries or very small strawberries and freeze for at least 2 hours.  Serve Cold.

Eat immediately :)