Homemade Double Chocolate Hot Fudge Sauce

MAKES 2 Cups  |  ACTIVE TIME 10 Min  |  TOTAL TIME 10 Minutes

½ cup granulated sugar
1 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.


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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