MAKES 2 Cups | ACTIVE TIME 10 Min | TOTAL TIME 10 Minutes
½ cup granulated sugar1 ½ cups heavy cream
2 tablespoons light corn syrup (or brown rice syrup)
8 ounces milk chocolate chips (or your favorite flavor)
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Add all ingredients (except vanilla) to a medium pot over medium heat. Whisk to combine. Bring to a low boil (bubble) until hot fudge thickens enough to look like fudge, whisking constantly. About 5 minutes.
Remove from heat, add vanilla. Whisk to combine. Allow to cool and transfer to a resealable glass jar or serve right away. Keep refrigerated and reheat as necessary.
Enjoy!
Cook's Note: You can use dark or semi sweet chocolate in this recipe. Chips or bars (chopped) work fine. Fudge will keep in the fridge for about 2 weeks.
Recipe developed by Donna Elick - The Slow Roasted Italian
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