Hot Fudge Sauce

Let's Cook

1. Step 1.

   Mix in a large heavy saucepan: ½ cup sugar; ¼ cup unsweetened cocoa powder; ¼ teaspoon salt

2. Step 2.

   Whisk in until well blended: ½ cup water

3. Step 3.

   Bring to a simmer over medium-high heat. Remove from the heat and whisk in: 1 cup heavy cream; 1 cup light corn syrup; 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), coarsely chopped; ¼ teaspoon distilled white vinegar

4. Step 4.

   Return to medium-high heat and boil, whisking frequently, until the bubbles become small and the syrup is thick and sticky (about 225°F on a candy thermometer), 5 to 8 minutes. Remove from the heat and add: 2 ounces semisweet or bittersweet chocolate (up to 64% cacao), finely chopped; 4 tablespoons (½ stick) unsalted butter, softened; 1 tablespoon vanilla

5. Step 5.

   Whisk until smooth. Serve at once, or let cool. Cover and refrigerate for up to 2 weeks. Reheat in a heavy saucepan over low heat.