Schrafft's hot fudge sauce

1 servings

Ingredients

Quantity Ingredient
¼ cup Cocoa powder
½ cup Sugar
pinch Salt
½ cup Whole milk
1 cup Heavy cream
1 cup Corn syrup
3 ounces Semisweet chocolate --
Finely chopped
Few drops
2 tablespoons Unsalted butter -- thinly
Sliced
1 teaspoon Vanilla extract
Malt or cider vinegar

Directions

In a heavy saucepan, whisk together the cocoa, sugar, salt and milk until the mixture forms a smooth paste. Place over medium heat and stir in the cream, corn syrup, ⅔ of the chocolate and the vinegar.

Bring the mixture to a boil, whisking or stirring frequently. Boil, whisking frequently, until the sauce reaches 220 to 225, about 8 minutes. Remove from the heat; whisk in the butter, vanilla and the remaining chocolate until the sauce is smooth. Set aside for a few minutes before serving. Store the sauce in the refrigerator in a tightly covered jar or container. Rewarm before serving. This sauce keeps well, refrigerated, for 3 weeks or longer.

Recipe By : Classic Home Desserts From: Meg Antczak Date: 10-12-95 (23:03) (159) Fido: Cooking

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