Description
Less than 10 ingredients and 10 minutes to the best hot fudge sauce! Gluten free and vegetarian.
Ingredients
- ⅔ cups Heavy Cream
- ½ cups Light Corn Syrup
- ⅓ cups Dark Brown Sugar
- ¼ cups Unsweetened Cocoa Powder
- ¼ teaspoons Salt
- 1 teaspoon Espresso Powder
- 1 cup Dark Chocolate Chips
- 2 Tablespoons Unsalted Butter
- 1 teaspoon Vanilla
Preparation
In a medium-sized sauce pan, mix together heavy cream, corn syrup, sugar, cocoa, salt, espresso, and half of the dark chocolate chips. Bring to a low boil over medium heat, stirring constantly. Once boiling, boil lightly for 5 minutes, stirring constantly, then remove from heat.
Whisk in butter, vanilla, and remaining chocolate chips. Stir until smooth.
Let cool slightly before serving. If serving later, transfer to a covered container, and let cool completely before refrigerating. Reheat before using.
Sauce can be kept in the fridge for 1 week.
