Hot Fudge Sauce

When I was a kid, when my mom would buy a jar of Mrs. Richardson's Hot Fudge Sauce, we knew something special was up--guests were coming.  I thought that was a pretty awesome treat, but sometime after I left the house, she started making her own from scratch and now, she's known to press still-warm jars of the chocolaty goodness into friends' hands as a part of the "Long Minnesota Goodbye" process.  She has also cranked out batches to give as Christmas gifts.  She's a good mom.

Taking less than 15 minutes and using mostly stuff that's already hanging out in the pantry, there's no reason not to try your hand at making this classic dessert sauce.  Warm and drizzled over ice cream or cake or fruit (even stirred into coffee!), you can't go wrong.  Pour the extras into empty jars and keep in the fridge to be ready for cold spoonfuls to be indulged in at a moment's notice.

Rich and Gooey Hot Fudge Sauce
2/3 cup heavy cream
1/2 cup dark corn syrup
1/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
2/3 cup chocolate chips or good quality bar chocolate, chopped (I used combination of Ghiradelli dark and milk chocolate chips)
2 tablespoons butter
1 teaspoon vanilla extract

Stirring constantly with a wooden spoon or a spatula, bring the cream, corn syrup, sugar, cocoa powder and salt to a boil in a medium sauce pan over medium high heat.

Reduce the heat and cook at a low boil, stirring occasionally for 3 minutes.  Remove from heat and stir in chocolate chips, butter and vanilla and stir until smooth.

Cool sauce to warm and serve over ice cream, brownies, cake, fruit, stirred into coffee etc.

Note: sauce can also be poured into jars and kept refrigerated for up to a week.  Reheat in the microwave for about 30 seconds or until pourable. 

Recipe adapted from Rich and Gooey Hot Fudge Sauce from Serious Eats
P.S. I'm linking this recipe to Cast Party Wednesday--Check it out for some great recipes ideas!