Fine Cooking 61

• 1/4 cup unsweetened cocoa powder (either natural or Dutch-processed)
• 2/3 cup heavy cream
• 16 fluid oz. (2 cups) light corn syrup
• 1 lb. semisweet chocolate, coarsely chopped
• 2-1/2 oz. (5 Tbs.) unsalted butter
• Pinch table salt

1. Put the cocoa in a heavy-based saucepan. Slowly pour in the cream and whisk until smooth. Add the corn syrup, chopped chocolate, butter, and salt. Set the pan over medium heat, stirring occasionally to combine. When the chocolate is melted and the mixture comes to a boil, reduce the heat and let boil gently until slightly thickened, about 5 minutes.
2. Let the sauce cool until it’s just warm (steam should no longer rise from the sauce when it’s stirred) before stirring in one of the flavor variations below (if using) or pouring into jars.

Variations

• Mint Hot Fudge Sauce: Stir 1-1/2 tsp. pure peppermint extract into the warm sauce.
• Cinnamon Hot Fudge Sauce: Whisk 1/2 Tbs. ground cinnamon into the warm sauce. Taste and add more cinnamon if you like.