Martha Stewart’s Homemade Hot Fudge Sauce
I had been searching for the perfect chocolate sauce recipe for several years. One day I was at home, bored and watching the food channel. Martha Stewart shared this recipe with the viewing audience, and I jotted down the ingredients. That night I thought I would give her recipe a try with a little twist of my own. It is wonderful! My family has been enjoying this sauce over ice cream, cake, cheesecakes, etc ever since. Therefore, it is shared with you too. (For more recipes from a Homemade Orange Julius; Homemade Boursin cheese; Swirled Peppermint Brittle; herbal recipes, preparations; homemade holiday and hostess gift ideas; mocktails; spice combinations –such as Mignonette, Cajun, Asian Five Spice, German Mustard, etc– and so much more, check out the ‘category’ sections of betweenclosefriends.com)
Ingredients:
½ c light brown or white sugar (I use the white sugar)
¼ c light cream
½ c corn syrup
1½ T butter
pinch of freshly ground sea salt
½ tsp vanilla
¼ c Fry’s pure cocoa powder, sifted
- Combine the above ingredients in a medium-sized saucepan.
- Heat over medium heat, stirring until the sugar dissolves.
- Stir in ¼ c of the very best cocoa powder you can find. (Since I had been raised using Fry’s cocoa powder, this is the one I always use)
- Continue cooking for 2 minutes stirring constantly.
- Remove from heat, and serve. Or you can allow it to cool slightly, and serve it slightly warmed, or even cool.
- It will keep in your fridge for up to a week, although it is seriously doubted it will last that long!