Susan's Recipe Book

Hot Fudge

From Gourmet, February 2004. Makes about 2 cups. This recipe takes about 30 minutes from start to finish.

Ingredients

⅔ cup heavy cream
½ cup light corn syrup
⅓ cup packed dark brown sugar
¼ cup unsweetened Dutch-process cocoa powder
¼ teaspoon salt
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla

Directions

Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 ½-quart heavy saucepan over moderate heat, stirring, until chocolate is melted.
Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat.
Add butter, vanilla, and remaining chocolate and stir until smooth.
Cool sauce to warm before serving.

Comments

Sauce can be made ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using.
Sauce can be eaten directly from the jar with a spoon, or with your fingers in a pinch.
I have used Baker's chocolate squares and I never chop them.
This recipe doubles or triples nicely.

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tags: rhubarb syrup poison

Prep time: 90 minutes. Yields about 3 cups.

Ingredients
- 2 cups (400g) sugar
- 2 cups (480mL) water
- 1 teaspoon (6g) citric acid, or the juice of one whole lemon
- 5 cups (225g) roughly chopped rhubarb, skin on (about 3 large stalks)
Directions
- In a large saucepan, combine ingredients and bring …
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