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Hot Fudge Sauce Recipe from Ghirardelli


4 ounces (1 baking bar) Ghirardelli Bittersweet Chocolate, broken into ¼-inch pieces
4 tablespoons butter, cut into chunks
1½ cups sugar
½ cup water
¼ cup light corn syrup
1 teaspoon pure vanilla extract

Yield: 2 Cups


In a heavy saucepan, combine the chocolate, butter, sugar, water, and light corn syrup. Stir the mixture continuously over medium heat until the chocolate and butter have melted and the sugar has dissolved.

When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes. Remove the thickened sauce from the heat and stir in the vanilla extract.

Store covered in the refrigerator.

To reheat, place in a small microwave-safe bowl. Microwave on medium 6 to 8 minutes, stirring after the first 3 minutes.



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