This hot fudge sauce from the San Francisco ice cream shop Mr. and Mrs. Miscellaneous is perfect: Rich and shiny, it gets pleasantly chewy when it hits the cold ice cream. Slideshow: More Fudge Recipes 

August 2015

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Credit: © Tara Fisher

Recipe Summary test

total:
30 mins
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heatproof medium bowl, combine both of the chocolates with the butter. Set the bowl over a medium saucepan of simmering water and stir until the chocolate and butter are melted and blended. Remove the bowl and set aside. Pour the water out of the saucepan.

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  • In the saucepan, combine the corn syrup, sugar, salt and 2 cups of water and bring to a boil over high heat.

  • Reduce the heat to moderate and whisk in the melted chocolate. Cook, stirring occasionally, until the sauce is thick and shiny, 18 to 20 minutes.

  • Remove from the heat and stir in the vanilla. Use immediately or let cool completely and refrigerate. Rewarm in a microwave before serving.

Make Ahead

The hot fudge sauce can be refrigerated for up to 2 weeks.

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