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Betsy Block

Hot Fudge Sauce


1 cup heavy cream
1/2 pound (8 ounces, or half a bag if you're using chips) semi-sweet chocolate
1/4 cup corn syrup


Heat the cream until small bubbles form on the top, add the chopped chocolate and corn syrup. Cook on medium heat, stirring constantly, for five minutes. Pour over ice cream and devour.

Save leftovers in the fridge.


(Most recipes say to leave the hot fudge alone while it's cooking. I tried this and then couldn't resist the siren call of the computer, losing a batch of sauce and very nearly a pan in the process. Stirring constantly suits me -- I like fussing with chocolate -- and if it adversely affected the end result, none of us could tell.)