Quick Hot Fudge Sauce

Quick Hot Fudge Sauce
Photo by Scott Phillips


  • 8 oz. bittersweet chocolate, finely chopped (to yield about 1-1/3 cups)
  • Pinch salt
  • 1 cup heavy cream
  • 2 Tbs. light corn syrup

Bring the cream, corn syrup, and salt just to a boil in a medium-size heavy saucepan over medium-high heat, whisking until combined. Remove the pan from the heat, add the chocolate, and whisk until smooth. Let cool to a bit warmer than room temperature before using in the ice cream pie. The sauce...

View full recipe at Fine Cooking


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