I have been looking for “the one” and I think I found it.
I tried this for the first time with one of our MANY Thanksgiving desserts.
It was the perfect topping for the Peppermint Ice Cream pie.
6 Tablespoons unsweetened cocoa powder (NOT sweetened hot chocolate mix)
1/3 cup boiling water
3 Tablespoons butter
1 cup sugar
2 Tablespoons light corn syrup
1 teaspoons. vanilla
Set a kettle of water on the stove to boil over high heat. Put the cocoa powder in a small pot.
When your water is boiling, measure it out. Pour about half of the boiling water into the pot with the cocoa. Stir until it forms a thick paste.
Add the rest of the water and the butter. Stir well. It will kind of look like a lumpy disaster at this point. That’s just fine. Keep going, it will smooth out as it heats up.
Set on the stove over medium heat. Add the sugar and corn syrup. Stir to incorporate.
This is important, so don’t skip this step…. As the mixture comes up to a simmer, brush down the insides of the pot with water to dissolve any rogue sugar crystals. (If you remember your high school science, one crystal will breed more, which will eventually turn your fudge sauce into solid candy.) Use a pastry brush dipped in a little cold water.
When the mixture comes up to a simmer, set a kitchen timer for 8 minutes. Simmer the sauce without stirring for the whole 8 minutes. Remove from the stove and add the vanilla. Serve hot (of course!)
Yields about 1 1/2 cups hot fudge
I found the recipe and wonderful photo instructions HERE.